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Spring Salad with Lemon-Dill Buttermilk Dressing

Makes about 5 servings
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Ingredients Method

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
  • 1/8 teaspoon finely ground black pepper

Method
 

  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.