Iceberg lettuce with cress sauce

Ingredients for 4 servings:

• 1 iceberg lettuce
• 2 carrots, grated
• 150 g corn (jar)
• 2 tsp creamed horseradish (jar)
• 3 spring onions
• 2 tomatoes
• 100 g sour cream
• 100 ml milk or cream
• 2 tbsp lemon juice
• Salt and pepper from the mill
• 1 pinch(s) of sugar
• 1 bed of cress

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the iceberg lettuce into strips. Peel and coarsely grate the carrots. Drain the corn kernels. Finely slice the spring onions. Halve the tomatoes and then thinly slice each half. Prepare the dressing by combining sour cream, milk, creamed horseradish, and lemon juice. Season with salt, pepper, and sugar. Cut the cress from the bed and mix in two-thirds of it. Place the iceberg lettuce, carrots, tomatoes, corn, and spring onions in a bowl. Pour the dressing over the salad. Sprinkle the remaining cress over the salad and stir to combine.