Iceberg Salad With Buttermilk Dressing

Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 99 calories
    • Fat 9 g
    • Sat Fat 2 g
    • Cholesterol 5 mg
    • Sodium 26 mg
    • Protein 2 mg
    • Carbohydrate 4 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 43 mg

Ingredients

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

Directions

  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.