Spring Salad with Buttermilk Herb Dressing

Ingredients

• Asparagus

  Raw

  2 cup or 268g

• Dill

  Fresh

  2 tbsp or 1g

• Buttermilk

  Milk, fluid, cultured, lowfat

  6 tbsp or 92g

• Mayonnaise

  Regular, with salt

  3 tbsp or 41g

• Chives

  Raw

  2 tbsp chopped or 6g

• Vinegar

  Cider

  1 tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lettuce

  Romaine or cos, raw

  6 cup shredded or 282g

• Radishes

  Raw

  ½ cup slices or 58g

Directions

1. Set up a steamer basket over simmering water. Steam the asparagus until crisp-tender, 4–8 minutes depending on thickness, then transfer to ice water to stop the cooking. Drain and pat dry.
2. In a small bowl, whisk together the dill, buttermilk, mayonnaise, chives, cider vinegar, salt, pepper, and garlic until smooth.
3. Divide the romaine, asparagus, and radish slices among plates, drizzle dressing over each, and serve.