Iceberg Salad with Buttermilk Ranch Dressing
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 231
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 12
- Sodium
- 440
- Total: 15 min
- Prep: 15 min
Ingredients
2 scallions, trimmed
1 garlic clove
1/2 cup mayonnaise
1/3 cup buttermilk
Kosher salt and freshly cracked black pepper
1 head iceberg lettuce, washed, shaken dry, and cored
Directions
- Coarsely chop 1 scallion and add it to the bowl of a food processor with the garlic; pulse until garlic is minced. Add the mayonnaise, buttermilk, and salt and pepper, to taste, and pulse until well combined and smooth. Slice the iceberg into 1-inch thick slices, cutting parallel to the core end and transfer to cold salad plates. Drizzle 2 to 3 tablespoons of the dressing over each slice. Thinly slice the remaining scallion, on a bias, and sprinkle over the salads.
- Note: This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator.