Boston Lettuce and Mâche Salad with Buttermilk Dill Dressing
For this elegant little salad, wedges of soft Boston lettuce interlaced with mâche are drizzled with a creamy dressing.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 45 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 4 g |
| fibre | 1 g |
| chol | 3 mg |
| sodium | 85 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 6% |
| vit A | 25% |
| vit C | 28% |
| folate | 18% |
-
2 small heads Boston lettuce
4 cups (1 L) mâche or baby spinach or arugula leaves
4 radishes, thinly sliced
1 green onion, sliced
Buttermilk Dill Dressing:
2/3 cup (150 mL) buttermilk
1/4 cup (50 mL) light mayonnaise
2 tbsp (25 mL) minced fresh parsley
1 tsp (5 mL) cider vinegar
1/2 tsp (2 mL) Dijon mustard
1/4 tsp (1 mL) dried dillweed
Pinch each salt and pepper
Preparation:
Buttermilk Dill Dressing: In glass measure, whisk together buttermilk, mayonnaise, parsley, vinegar, mustard, dillweed, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Cut each head of Boston lettuce into quarters. Keeping lettuce wedges intact, arrange mâche between leaves. Place each on salad plate; sprinkle with radishes and green onion. (Make-ahead: Cover with damp towel and refrigerate for up to 4 hours.)
Drizzle dressing over salad.
Source
Canadian Living Magazine: November 2004
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