Iceberg Lettuce Salad
A crisp iceberg lettuce salad with corn, radishes, and a creamy garlic yogurt dressing. Ready in 10 minutes and best served fresh as a side dish or light lunch.
Servings: 2
Ingredients
- 5 cups iceberg lettuce chopped
- 1 cup corn kernels canned and rinsed or thawed if frozen
- 1/2 cup radishes thinly sliced
- 2 tablespoons Greek yogurt
- 1/4 cup mayonnaise
- 1/2 clove garlic pressed or finely grated
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 tablespoon fresh dill chopped
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, whisk together the Greek yogurt, mayonnaise, garlic, vinegar, dill, salt, and pepper until smooth.
- Add the chopped iceberg lettuce, corn, and radishes to a large bowl.
- Pour the dressing over the salad and toss until evenly coated.
- Taste and adjust salt or vinegar if needed. Serve immediately.
Notes
Dry the lettuce thoroughly after washing so the dressing coats properly.
Cucumber can be used instead of radishes.
Sour cream can be used instead of Greek yogurt.
Prep the vegetables and dressing separately up to 1 day ahead, then toss just before serving.
Cucumber can be used instead of radishes.
Sour cream can be used instead of Greek yogurt.
Prep the vegetables and dressing separately up to 1 day ahead, then toss just before serving.
Nutrition
Calories: 306kcal | Carbohydrates: 24g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 795mg | Potassium: 510mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1106IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 1mg
