Green salad with buttermilk dressing
Crisp iceberg lettuce and peppery watercress make a fresh springtime salad
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Difficulty and servings
Serves 12
Preparation and cooking times
Prep 10 mins
Vegetarian, Low-fat
- 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
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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http://www.bbcgoodfood.com/recipes/10604/
http://www.bbcgoodfood.com/recipes/10604/
Difficulty and servings
Serves 12
Preparation and cooking times
Prep 10 mins
Vegetarian, Low-fat
Ingredients
- 1 garlic clove , crushed
- 100ml buttermilk
- 2 tbsp mayonnaise
- 100g bag watercress
- 1 iceberg lettuce , trimmed and cut into wedges
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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26 May 2009
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17 October 2010
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