Green salad with buttermilk dressing
By Emma Lewis
Crisp iceberg lettuce and peppery watercress make a fresh springtime salad
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Prep:10 mins
- Serves 12
- Easy
Nutrition per serving
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kcal 28
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fat 2g
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saturates 0g
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carbs 1g
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sugars 1g
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fibre 0g
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protein 1g
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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