Iceberg Salad With Buttermilk Dressing

Serves 6
preparation
15
minutes
cooking
15
minutes

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

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.

 

Jean Galton
March 2001

Nutritional Information

  • Per Serving
  • Calories 99
  • Calcium 43 mg
  • Carbohydrate 4 g
  • Cholesterol 5 mg
  • Fat 9 g
  • Fiber 1 g
  • Iron 1 mg
  • Protein 2 mg
  • Sat Fat 2 g
  • Sodium 26 mg
What does this mean? See Nutrition 101.