Green salad with buttermilk dressing

Green salad with buttermilk dressing

Crisp iceberg lettuce and peppery watercress make a fresh springtime salad

Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 10 mins

Vegetarian

Vegetarian, Low-fat

Method

  1. First make the dressing. Mix together the garlic, buttermilk and mayonnaise. When ready to serve, arrange the watercress and iceberg on a plate. Drizzle over most of the dressing, serving any leftovers separately for guests to help themselves
Try

MAKE IT EASY

Cut up the iceberg, loosely cover with damp kitchen paper, then leave in the fridge for up to 1 day. Make the dressing and refrigerate for 1-2 days.

PER SERVING

28 kcalories, protein 1g, carbohydrate 1g, fat 2 g, saturated fat 0g, fibre 0g, sugar 1g, salt 0,05 g

Recipe from Good Food magazine, May 2009.

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Latest comments and suggestions

  • Binder photo Ami

    26 May 2009

    Ami rated and commented on this recipe

    5 stars

    Fantastic salad, especially when you have young potatoes on side !

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  • Binder photo AL

    13 June 2010

    AL rated and commented on this recipe

    5 stars

    So simple, fresh and delicious! Whenever I heat up the grill this salad is a sure item on the "menu" ...

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  • 17 October 2010

    Marianne rated this recipe

    4 stars

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Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 10 mins

Vegetarian

Vegetarian, Low-fat

Ingredients

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PER SERVING

28 kcalories, protein 1g, carbohydrate 1g, fat 2 g, saturated fat 0g, fibre 0g, sugar 1g, salt 0,05 g

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