Mixed Greens with Buttermilk and Sundried Tomato Dressing
"This salad is cool, creamy, and tangy, with a soft rose hue."
Original is 4 servings
Ingredients
- FOR THE DRESSING
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- FOR THE SALAD
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Nutritional
- Serving Size: 1 (334.4 g)
- Calories 174.9
- Total Fat - 12.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 3.4 mg
- Sodium - 121.6 mg
- Total Carbohydrate - 15.3 g
- Dietary Fiber - 4.3 g
- Sugars - 9.5 g
- Protein - 3.3 g
- Calcium - 81.5 mg
- Iron - 0.9 mg
- Vitamin C - 30.2 mg
- Thiamin - 0.1 mg
Step by Step Method
FOR THE DRESSING
Step 1
Cover the tomatoes with the hot water and let them sit for about 30 minutes to reconstitute.
Step 2
Fish the tomatoes out of the water (save the soaking water), chop them, and put them in a blender with the buttermilk. Whirl them around until the tomatoes are pureed. Add the oil, vinegar, 2 tablespoons of the soaking water, and salt and pepper to taste. Whirl to combine into a creamy dressing. Taste the dressing with a piece of lettuce, and adjust the salt and pepper. Pour it out into a jar. Makes about 3/4 cup.
FOR THE SALAD
Step 3
Pile the lettuces, radishes, and carrots in a salad bowl. Spoon in about 1/3 cup of the dressing, toss well, and serve. The extra dressing will keep in the refrigerator for about a week.
Tips
No special items needed.
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