1 head Iceberg lettuce
1 medium cucumber, peeled
1/2 c. mayonnaise
1/2 c. dairy sour cream
2 tsp. cider vinegar
1/2 tsp. salt
1 tsp. fresh dill weed (optional)
1/2 c. scallions, finely chopped

Core and rinse lettuce. Drain thoroughly and chill. Chop cucumber into bite sized pieces and chill. For dressing, mix mayonnaise and sour cream. Stir in vinegar, salt and dill. Chill.

Just before serving, tear lettuce into bite sized pieces. Toss lettuce with cucumber and scallions. Toss slightly with dressing.

Makes 6 servings (1 cup each).

Submitted by: Patricia Keay