Butter Lettuce with Cucumber Ranch Dressing & Cherry Tomatoes

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.


Leave a Reply

Your email address will not be published. Required fields are marked *

Please Answer Spam Filter * Time limit is exhausted. Please reload CAPTCHA.