Photo: Brian Woodcock; Styling: Cindy Barr 
Serves 6 (serving size: about 1 1/2 cups)

Fresh radishes add peppery heat and crunch to spring salads.

How to Make It

Combine buttermilk, sour cream, dill, salt, and pepper. Combine radishes, sugar snap peas, and mixed greens; drizzle with dressing. Top with almonds.

Chef's Notes

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Ratings & Reviews

MadamePince's Review

June 18, 2014
Another good recipe from Cooking Light magazine. Easy and very tasty.

Beccaroo73's Review

March 25, 2014
Good flavor. I added lemon to milk to make buttermilk instead of buying a whole carton. Also used a bit of Hidden Valley ranch dressing powder instead of the fresh dill. Turned out great.

nicholeuva94's Review

March 19, 2014