2 heads butter or Boston lettuce
1 box cherry or grape tomatoes
Cucumber Ranch Dressing (Makes 2 1/4 cups)
1 medium cucumber, peeled, halved lengthwise, seeded and grated on the large holes of a box grater
1 tbsp finely chopped shallots
1/4 cup sour cream
1/4 cup low-fat buttermilk
1/4 cup mayonnaise
3 1/2 tbsp fresh lemon juice (about 1 lemon)
1 1/4 tsp salt
Pinch of cayenne pepper
3 tbsp finely chopped flat leave parsley
3 tbsp finely chopped fresh chives
Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, cayenne, parsley and chives in a medium bowl. Season with additional salt or cayenne pepper, if desired. Dressing can be refrigerated in an airtight container for up to 3 days.
Tear the leaves of the lettuce and add to a bowl with the tomatoes. Add about 1/2 cup of the dressing until all of the leaves are lightly coated.