Buttermilk-Dressed Spring Greens Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the spring greens, lettuce, spinach, and arugula.
• STEP 2.In a separate bowl, whisk together the buttermilk, mayonnaise, lemon juice, Dijon mustard, minced garlic, chopped fresh herbs, salt, and pepper.
• STEP 3.Pour the dressing over the greens and toss until well coated.
• STEP 4.Garnish with lemon zest and additional fresh herbs, if desired.
• STEP 5.Serve immediately as a side dish or add grilled chicken or shrimp for a complete meal.

Cooking Tips

• Make sure to thoroughly wash and dry the greens before using.
• For a creamier dressing, you can add a tablespoon of sour cream or Greek yogurt.
• Feel free to customize the salad by adding your favorite toppings such as cherry tomatoes, sliced cucumbers, or crumbled feta cheese.

Storage and Serving

• This salad is best served immediately after dressing to maintain its crispness.
• If you have leftovers, store the dressed greens and the dressing separately in airtight containers in the refrigerator.
• The dressed greens can be stored for up to 2 days, while the dressing can be refrigerated for up to 1 week.