It’s one thing to buy spring mix at the local supermarket — it’s another to pick it out of your garden or get it from someone else’s garden at the farmer’s market. Spring is the time for tender lettuces to take center stage. Look for Bibb or Boston butter lettuce, spring escarole, pea sprouts or shoots, red or green leaf lettuce, watercress or baby romaine or Little Gem. The darker green or red the lettuce, the more vitamins and phytonutrients there will be for nutrient density. This recipe adds the nutritional value of spring peas, radishes and fresh herbs in the dressing!
For more health information about lettuce, click here.
Spring Lettuce, Peas and Radish Salad with Buttermilk Dressing
Makes 4 servings
Ingredients:
Dressing
1/2 cup cultured buttermilk
1/4 cup mayonnaise
2 Tablespoons chopped fresh dill
2 Tablespoons chopped fresh chives
1 garlic clove, minced or grated (may use ¼ teaspoon garlic powder)
1 teaspoon apple cider vinegar (Bragg’s brand with the mother)*
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
Salad
4 cups of mixed spring lettuces
1 cup spring baby peas
1 cup thinly sliced radishes
Instructions:
- Combine all dressing ingredients in a small bowl and whisk until combined. Chill until ready to serve.
- Layer lettuces on four salad plates. Sprinkle with peas and radishes. Drizzle dressing over the top.
**The most common brand of unfiltered and unrefined apple cider vinegar with the mother or the sediment in the bottom of the bottle consisting of a variety of good bacteria or probiotics.
Adapted from thefoodphysician.com.
