Pair buttery bibb lettuce leaves and asparagus for the ultimate springtime salad. To finish, top with a rich and tangy Buttermilk-Herb Dressing for an easy, yet impressive, accompaniment to just about any meal.
1 cup (2-inch) pieces asparagus
1 tablespoon chopped fresh dill
3 tablespoons fat-free buttermilk
1 1/2 tablespoons canola mayonnaise
1 tablespoon finely chopped fresh chives
1/2 teaspoon cider vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 small garlic clove, grated
10 small to medium Bibb lettuce leaves
1/4 cup thinly sliced radishes
Est. added sugars 4g
How to Make It
Cook asparagus in boiling water 3 minutes or until crisp-tender. Drain; rinse with cold water. Drain.
Combine dill and next 7 ingredients (through garlic) in a small bowl, stirring with a whisk. Divide lettuce, asparagus, and radishes evenly between 2 plates; drizzle each serving with about 2 1/2 tablespoons buttermilk mixture.