Buttermilk-Dressed Spring Greens Recipe

This refreshing salad features a mix of vibrant spring greens dressed in a tangy buttermilk dressing. The combination of crisp lettuce, tender spinach, and peppery arugula creates a perfect balance of flavors. The creamy buttermilk dressing adds a delightful tanginess, while the addition of fresh herbs and lemon zest brings a burst of freshness. Serve this salad as a light and healthy side dish or add grilled chicken or shrimp to make it a satisfying main course.

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30minstotal
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Buttermilk-Dressed Spring Greens
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Ingredients for Buttermilk-Dressed Spring Greens Recipe

  • 1/2 cup Mixed Spring Greens
  • 1/4 cup Lettuce, Torn Into Bite Sized Pieces
  • 0.13 cup Baby Spinach Leaves
  • 0.13 cup Arugula
  • 0.06 cup Buttermilk
  • 0.03 cup Mayonnaise
  • 0.13 tablespoon Lemon Juice
  • 0.13 teaspoon Dijon Mustard
  • 0.13 Clove Garlic, Minced
  • 1/4 tablespoon Chopped Fresh Herbs
  • As required Salt And Pepper To Taste
  • as needed Lemon Zest And Additional Fresh Herbs For Garnish

Directions: 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.
Nutrition
value
183
calories per serving
5 g Fat15 g Protein20 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    15g
  • Carbs
    20g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    20g
  • Protein
    15g
  • Fiber
    < 1g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    513mg
  • Iron
    2mg
  • Vitamin A
    41mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    45mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    5mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    58mg
  • Manganese
    < 1mg
  • Phosphorus
    367mg
  • Selenium
    10mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp