BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 29 2010

Iceberg Lettuce with Cucumber Dressing

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1 large head iceberg lettuce, chilled
1 large cucumber, peeled, seeded, and finely chopped (2 cups)
1 medium sweet yellow onion, finely chopped (1/2 cup)
1 8-ounce container dairy sour cream
1/4 cup snipped fresh mint
1 tablespoon white wine vinegar
1 teaspoon dill seed, crushed
1 teaspoon salt
1 teaspoon sugar (optional)
1/2 teaspoon freshly ground black pepper
8 cherry tomatoes
Dill seed (optional)

Peel outer leaves from lettuce. Remove core. Rinse thoroughly and drain. Cut lettuce into 6 to 8 wedges. Place on a serving platter; cover and chill up to 4 hours.

For dressing, in a medium bowl combine cucumber, onion, sour cream, mint, vinegar, the 1 teaspoon dill seed, salt, sugar, if desired, and pepper. Stir to combine. Cover and chill 1 to 4 hours to blend flavors.

To serve, spoon dressing over each wedge. Garnish with a cherry tomato. Sprinkle with additional dill seed, if desired. Makes 6 to 8 servings.