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Spring Salad with Buttermilk-Herb Dressing

Photo: Christopher Testani Styling: Kaitlyn Du Ross Walker

Yield

Serves 2 (serving size: 1 salad)

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.  

Ingredients

  • 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

Nutrition Information

  • calories 61
  • fat 3 g
  • satfat 0.1 g
  • monofat 1.8 g
  • polyfat 1.1 g
  • protein 3 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 232 mg
  • calcium 67 mg
  • sugars 13 g
  • Est. Added Sugars 4 g

How to Make It

  1. Cook asparagus in boiling water 3 minutes or until crisp-tender. Drain; rinse with cold water. Drain.

  2. 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.