Chopped Spring Salad with Buttermilk Dressing

Bright ingredients like green peas and radishes jazz up this Chopped Spring Salad finished with fresh dill and creamy Buttermilk Dressing.

Chopped Spring Salad with Buttermilk Dressing

Makes 4 to 6 servings

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Ingredients Method

Ingredients

  

• 2 cups water
• 1 cup fresh green peas
• 1 cup thinly sliced chopped radishes
• ⅔ cup chopped spring onion such as Vidalia
• 1 head Bibb lettuce coarsely chopped (about 6 cups loosely packed)
• Buttermilk Dressing recipe follows
• Garnish: chopped fresh dill

BUTTERMILK DRESSING

• ⅔ cup mayonnaise
• ½ cup whole buttermilk
• 1 tablespoon distilled white vinegar
• 1 tablespoon chopped fresh dill
• ⅛ teaspoon kosher salt
• ⅛ teaspoon ground black pepper

Method

 

1. In a small saucepan, bring 2 cups water to a boil. Add peas; cook for 1 minute. Drain and rinse under cold running water to stop the cooking process.
2. In a large bowl, gently toss together peas, radishes, onion, and lettuce. Serve with Buttermilk Dressing. Garnish with dill, if desired.

BUTTERMILK DRESSING

1. In a medium bowl, whisk together all ingredients. Serve immediately or refrigerate.

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