Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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.

Ann Taylor Pittman
Recipe by Cooking Light April 2016

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Credit: Christopher Testani Styling: Kaitlyn Du Ross Walker

Recipe Summary

Yield:
Serves 2 (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

61 calories; fat 3g; saturated fat 0.1g; mono fat 1.8g; poly fat 1.1g; protein 3g; carbohydrates 6g; fiber 2g; iron 2mg; sodium 232mg; calcium 67mg; sugars 13g; added sugar 4g.
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