Prep 15 mins
Cook 0 mins
I love salads, and this is no exception. Enjoy it with homemade Ranch Dressing instead of Blue Cheese.
- Trim the core even with the bottom of the lettuce and cut the lettuce into quarters through the core. If the quarters look too big for a single serving, either cut them in half or trim them to whatever size you feel is a good serving.
- Combine the sour cream, yogurt, mayonnaise, garlic, vinegar, and chives in a bowl until well mixed. Season with salt and pepper. Cover and refrigerate until ready to use.
- To serve, set the wedge of iceberg in the center of a salad plate, add cucumber, and spoon the dressing over and dash it with a good pinch of chives.
Light & fresh tasting. I sub'd some of the mayo with store bought ranch. Great way to use up cucumbers & chives in the garden, thanks for sharing.
We ate iceberg lettuce all the time growing up because my Dad grew it but now it's a special treat. I don't know what happened because we love lettuce-especially crispy lettuce. I found organically grown iceberg and combined with the fresh cucumber slices, made-from-scratch ranch dressing and chives from the garden, this was not only delicious but fast to prepare. Went well with tofu meatballs and pasta for a quick weeknight meal. Reviewed for Veg Tag February.
This is a great salad, refreshing and delightful. Wonderful flavor of cucumber and a nice tang from the yogurt and white vinegar. A nice salad for lunch or before a meal. Thanks Andi for another winner! Made for "Go for the Green" event at KK's forum!