Iceberg Salad with Buttermilk Ranch Dressing

4.6(51)

by Claire Robinson·published 2016-11-18

Appetizer

Servings

(4–6)

Total time

—

Calories / serving

231 kcal

Ingredients (6)

serves

Instructions (2 steps)

01Coarsely chop 1 scallion and add it to the bowl of a food processor with the garlic; pulse until garlic is minced. Add the mayonnaise, buttermilk, and salt and pepper, to taste, and pulse until well combined and smooth. Slice the iceberg into 1-inch thick slices, cutting parallel to the core end and transfer to cold salad plates. Drizzle 2 to 3 tablespoons of the dressing over each slice. Thinly slice the remaining scallion, on a bias, and sprinkle over the salads.
02Note: This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description—

image (URL only)✓

Not rich — missing servings, total time, or calories.