Iceberg salad with buttermilk ranch dressing
Delight in the refreshing crunch of iceberg lettuce drizzled with creamy buttermilk ranch dressing. A perfect balance of crispness and tang!
Ingredients:
- 2 scallions, trimmed
- 1 garlic clove
- 1/2 cup mayonnaise
- 1/3 cup buttermilk
- Kosher salt and freshly cracked black pepper
- 1 head iceberg lettuce, washed, shaken dry, and cored
Instructions:
- Roughly dice 1 scallion and place it in the food processor along with the garlic; blend until the garlic is finely chopped. Add the mayonnaise, buttermilk, and season with salt and pepper, to your preference, then blend until mixture is thoroughly combined and creamy. Cut the iceberg lettuce into 1-inch thick slices, slicing parallel to the core, and place onto chilled salad plates. Pour 2 to 3 tablespoons of the dressing on each slice. Finely slice the remaining scallion at an angle and sprinkle over the salads.
- Tip: This dressing's flavors develop over time; prepare it in advance and store it in the refrigerator to keep it cool.
Summary:
- Calories: 924 kcal
- Fat: 91 g
- Protein: 8 g
- Carbs: 24 g
- Potassium: 982 mg
- Magnesium: 56 mg