Iceberg Salad with Corn and Parmesan

Name: Iceberg Salad with Corn and Parmesan
Yield: 3 servings
Ingredients: 1 pcs Lettuce, Iceberg, imported, raw; 2 pcs Cucumber; 12 pcs Tomato, small, cherry, imported, raw; 0.5 pcs Red onion; Parsley; 1 pcs Sweet corn, canned; 1 tbsp Oil, olive; Salt; Spices, paprika; 3.5 tbsp Cream, sour, cultured; ground black pepper; 0.5 tsp Garlic powder; 1 tbsp Lemon juice, raw; 35 g Parmesan

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A fresh vegetable salad with a creamy sour cream dressing, canned corn, and Parmesan cheese. Simple to make and perfect for a weeknight table.

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Method

Chop the iceberg lettuce, cucumbers, cherry tomatoes, and red onion.

Add the chopped parsley and canned corn.

Make the dressing: mix the sour cream, lemon juice, garlic powder, salt, and black pepper.

Dress the salad with olive oil and the sour cream dressing.

Top with Parmesan and paprika to taste.

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Iceberg Salad with Corn and Parmesan

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