Little Gem Salad with Dilly Ranch Dressing
Ingredients
The salad
-
3-4
heads
Little Gem Lettuce
-
1
cup
cucumber, thinly sliced
-
½
cup
radishes, thinly sliced
-
1
each
avocado, cut into chunks
-
1
cup
sunflower sprouts
-
¼
cup
pickled red onions
-
¼
cup
pumpkin seeds
-
1
tablespoon
tarragon leaves (optional)
Dilly Ranch Dressing
-
⅓
cup
mayo
-
⅓
cup
buttermilk
-
⅓
cup
sour cream
-
1-2
cloves
garlic, finely minced
-
½
cup
fresh dill, chopped
-
2
tablespoons
parsley, chopped (optional)
-
½
teaspoon
salt
-
1
teaspoon
fresh cracked peppercorns
-
1
tablespoon
lemon juice
-
1
teaspoon
white or apple cider vinegar
Instructions
- If making quick pickled onions, start those first.
- Make the dressing by whisking mayo, buttermilk, and sour cream until smooth, then stir in the remaining ingredients and refrigerate.
- Separate and wash the Little Gem lettuce leaves, patting them dry.
- In a large bowl, combine the lettuce with the remaining salad ingredients.
- Refrigerate until serving, then toss with the dressing just before serving.
- Season the salad with salt and lemon juice to taste.
Nutrition Facts (estimated)
Servings
4
Calories
313
Total fat
22.8g
Total carbohydrates
24.3g
Total protein
10.7g
Sodium
268.8mg
Cholesterol
8.3mg
You might also like