GREEN SALAD WITH BUTTERMILK DRESSING
Steps:
- Puree 2 scallions, 1/2 garlic clove, 1/4 cup each buttermilk and plain yogurt, 2 teaspoons rice vinegar and 1/4 teaspoon each sugar and salt in a blender. Toss 2 heads butter lettuce, 1/2 cup shredded carrots, some fresh cilantro and parsley, and the dressing in a large bowl; season with salt and pepper.
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Eldin Pehlić
[email protected]I'll definitely be making this salad for my next party.
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[email protected]I'm not a fan of green salads, but this one might be worth a try.
Inayat Balti
[email protected]This salad is a bit too healthy for me. I like my salads with a little more indulgence.
Vishwa Akalanka
[email protected]I'm allergic to buttermilk, so I'll have to find a substitute.
Rania Waheed
[email protected]This salad looks a bit too simple for my taste.
Ayaz Janh
[email protected]I'm not sure about the combination of buttermilk and dill, but I'm willing to try it.
Roman Reings
[email protected]This salad is a great way to use up leftover vegetables.
Aabhas mogor
[email protected]I love the simplicity of this salad. It's just a few fresh ingredients tossed with a delicious dressing.
Bablu Jan
[email protected]This salad is perfect for a summer picnic or potluck. It's light, refreshing, and easy to make.
Doug Howard
[email protected]Not a fan of buttermilk, but this dressing was surprisingly good! It was light and tangy, and it didn't overpower the salad.
songs life
[email protected]Easy to make and delicious! I used a mix of spring greens and added some chopped walnuts for extra crunch. The buttermilk dressing was a hit with everyone at the table.
Appiah Ayuk
[email protected]This salad was a delightful surprise! The buttermilk dressing was so refreshing and flavorful, and it paired perfectly with the crisp greens and crunchy vegetables. I especially loved the addition of the dill, which gave the salad a nice herby flavor