Medley of Greens with Buttermilk Dressing
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 115
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 6
- Cholesterol
- 18
- Sodium
- 642
- Total: 16 min
- Prep: 15 min
- Cook: 1 min
Ingredients
Salad:
6 cups loosely packed mixed greens: iceberg and romaine lettuces, mesclun, and radicchio (washed and dried in a salad spinner or with paper towels)
2 large tomatoes, cut into wedges
2 cucumbers, peeled and cut into thin slices
2 carrots, peeled and sliced thin
1 to 2 shallots, diced
4 ounces feta cheese, cubed
Buttermilk Dressing:
1 lime
1 tablespoon fresh parsley
1 tablespoon fresh chives
1 tablespoon fresh dill
1 clove garlic, peeled and quartered
3/4 cup buttermilk
1 teaspoon xanthan gum
Salt and pepper
Directions
- For the Salad:
- In a large bowl, toss greens, tomatoes, cucumbers, carrots and shallots with enough dressing to coat. Sprinkle cubed feta cheese on top.
- Microwave lime for about 30 seconds to release essential oils, and set aside to cool.
- For the Dressing:
- Turn on the blender and while it's running, add 1at a time through the feed tube, the parsley, chives, dill, and garlic, and blend together until a smooth paste has formed. At this point the lime should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk and xanthan gum until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)