Green salad with buttermilk dressing
By Emma Lewis
Crisp iceberg lettuce and peppery watercress make a fresh springtime salad
- Prep:10 mins
- Serves 12
- Easy
Nutrition per serving
- kcal 28
- fat 2g
- saturates 0g
- carbs 1g
- sugars 1g
- fibre 0g
- protein 1g
- salt 0.05g
Ingredients
- 1 garlic clove, crushed
- 100ml buttermilk
- 2 tbsp mayonnaise
- 100g bag watercress
- 1 iceberg lettuce, trimmed and cut into wedges
Tip
Make it easyCut 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
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
