Iceberg Lettuce with Cucumber Dressing

1 large head iceberg lettuce, chilled
1 large cucumber, peeled seeded and finely chopped (2cups)
1 medium sweet yellow onion, finely chopped (1/2 cup)
4 oz. sour cream
4 oz. plain yogurt
1/4 cup snipped fresh mint
1 TB white wine vinegar
1 tsp. dill seed, crushed
1 tsp. salt
1 tsp. sugar
1/2 tsp. fresh ground black pepper
6 cherry tomatoes

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

For dressing:
In a medium bowl combine cucumber, onion, sour cream, yogurt, mint, vinegar, dill seed, salt, sugar and pepper. Stir to combine. Chill for at least an hour.

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

Makes 6 servings


Submitted by Juli