Spring Salad with Lemon-Dill Buttermilk Dressing
 
Makes about 5 servings
Ingredients
  • Salad:
  • 1 large heart romaine lettuce, halved lengthwise and cut into ¼-inch slices
  • 2 cups arugula
  • ½ pound fresh sugar snap peas, trimmed and cut into 1-inch pieces
  • 2 large rainbow carrots, shaved into ribbons
  • ½ large English cucumber, sliced
  • ½ cup thinly sliced radishes
  • Lemon-Dill Buttermilk Dressing, to serve
  • Garnish: glazed walnuts, fresh dill
  • Dressing:
  • ½ cup whole buttermilk
  • ½ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon plus 1 teaspoon finely chopped fresh dill
  • ¾ teaspoon kosher salt
  • ⅛ teaspoon finely ground black pepper
Instructions
  1. In a large bowl, combine romaine, arugula, snap peas, carrots, cucumber, and radishes.
  2. In a medium bowl, whisk together all dressing ingredients until well combined.
  3. Drizzle salad with desired amount of dressing. Garnish with walnuts and dill, if desired. Serve immediately.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/spring-salad-with-lemon-dill-buttermilk-dressing/