Iceberg Salad with Buttermilk Dressing

Photo: Anna Williams

Sure, there are salad greens that have more vitamins than pale iceberg, but none have its crispy crunch.

Yield: 6 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 43mg
  • Calories: 99
  • Calories from fat: 1%
  • Carbohydrate: 4g
  • Cholesterol: 5mg
  • Fat: 9g
  • Fiber: 1g
  • Iron: 1mg
  • Protein: 2mg
  • Saturated fat: 2g
  • Sodium: 26mg

Ingredients

  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 1 tablespoon cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh dill
  • 2 scallions, thinly sliced
  • 1 large head iceberg lettuce, outer leaves removed and cut into 6 wedges
  • 2 plum tomatoes, diced

Preparation

  1. In a jar with a tight-fitting lid, combine the buttermilk, sour cream, vinegar, oil, dill, and scallions. Shake until well combined; season to taste with salt and freshly ground pepper.
  2. Rinse the lettuce wedges with cold water and shake or pat dry with paper towels. Place a wedge on each of 6 plates, divide the tomatoes among the plates, and drizzle with the dressing. Serve immediately.
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