Total Time
15mins
Prep 15 mins
Cook 0 mins

I love salads, and this is no exception. Enjoy it with homemade Ranch Dressing instead of Blue Cheese.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
Most Helpful

5 5

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.

5 5

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.

5 5

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!