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Iceberg lettuce with pineapple and tomatoes

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Ingredients for 4 servings:

  • 1 iceberg lettuce
  • 1 small can of pineapple, diced
  • 4 m.-sized tomatoes
  • ½ cup sour cream
  • 1 small lemon(s), the juice
  • some olive oil
  • some salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

exotic, fruity

Wash the iceberg lettuce, pat dry, and tear into pieces. Drain the pineapple, wash the tomatoes, remove the stems, pat dry, and slice thinly. Place everything in a bowl. Mix the dressing with sour cream, lemon juice, olive oil, and salt. Pour the dressing over the salad and toss gently. The salad tastes exotic and fruity.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Iceberg lettuce with pineapple and tomatoes

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