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
- In a large bowl, combine romaine, arugula, snap peas, carrots, cucumber, and radishes.
- In a medium bowl, whisk together all dressing ingredients until well combined.
- Drizzle salad with desired amount of dressing. Garnish with walnuts and dill, if desired. Serve immediately.
