Chopped Spring Salad with Buttermilk Dressing

Chopped Spring Salad served on yellow and blue-and-white plates atop a blue-striped linen

Bright ingredients like green peas and radishes jazz up this Chopped Spring Salad finished with fresh dill and creamy Buttermilk Dressing.

Chopped Spring Salad with Buttermilk Dressing
Makes 4 to 6 servings
  • 2 cups water
  • 1 cup fresh green peas
  • 1 cup thinly sliced chopped radishes
  • ⅔ cup chopped spring onion, such as Vidalia
  • 1 head Bibb lettuce, coarsely chopped (about 6 cups loosely packed)
  • Buttermilk Dressing (recipe follows)
  • Garnish: chopped fresh dill
  • ⅔ cup mayonnaise
  • ½ cup whole buttermilk
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon chopped fresh dill
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  1. In a small saucepan, bring 2 cups water to a boil. Add peas; cook for 1 minute. Drain and rinse under cold running water to stop the cooking process.
  2. In a large bowl, gently toss together peas, radishes, onion, and lettuce. Serve with Buttermilk Dressing. Garnish with dill, if desired.
  1. In a medium bowl, whisk together all ingredients. Serve immediately or refrigerate.



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