Iceberg with yogurt dressing

Iceberg with yogurt dressing

By Sarah Cook
  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 5 mins No cook

Easy

Serves 6
Classic iceberg lettuce makes for a crisp and chunky side salad - great for sharing round at a barbecue or buffet

Nutrition and extra info

  • Healthy
  • Egg-free
  • Gluten-free
  • Nut-free
  • Vegetarian

Nutrition: per serving

  • kcal38
  • fat1g
  • saturates1g
  • carbs5g
  • sugars5g
  • fibre1g
  • protein2g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 150ml pot natural yogurt
  • 2 tbsp mint sauce
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tbsp white wine vinegar
  • 1 large iceberg lettuce

Method

  1. Mix the yogurt, mint sauce and vinegar with 2 tbsp water. Cover and chill until ready to serve.

  2. Trim the end off the iceberg stalk, then halve and cut each half into 3-4 wedges. Arrange on a platter, drizzle over the yogurt dressing and serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.