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Green salad with buttermilk dressing

Crisp iceberg lettuce and peppery watercress make a fresh springtime salad

  • Prep: 10 mins
  • Serves 12
  • Easy
  • Serves 12
  • Easy
  • Calories 28
  • Carbohydrates 1
  • Saturated Fat 0
  • Sugar 1
  • Protein 1
  • Fat 2
  • Fibre 0
  • Salt 0.05

Nutrition per serving

  • Calories 28
  • Carbohydrates 1
  • Saturated Fat 0
  • Sugar 1
  • Protein 1
  • Fat 2
  • Fibre 0
  • Salt 0.05

Ingredients

  • 1 garlic clove, crushed
  • 100ml buttermilk
  • 2 tbsp mayonnaise
  • 100g bag watercress
  • 1 iceberg lettuce, trimmed and cut into wedges

Tip

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.

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

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