Spring Salad With Buttermilk Cream Dressing Recipe

Name: Spring Salad With Buttermilk Cream Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 2 large eggs; 6 ounces asparagus, trimmed; 1 medium head butter lettuce, leaves separated (4 cups); 1 small bunch watercress, trimmed (1 1/2 cups); 1/2 small cucumber, thinly sliced into half-moons (1/2 cup); 5 radishes, tops removed and cut into quarters; Dressing; 1 1/2 teaspoons finely chopped shallots; 1 1/4 teaspoons whole grain mustard; 1 teaspoon red wine vinegar; 1/2 teaspoon light brown sugar; 1 tablespoon low-fat mayonnaise; 1 tablespoon low-fat buttermilk

Servings: persons

Salad
2 large eggs
6 ounces asparagus, trimmed
1 medium head butter lettuce, leaves separated (4 cups)
1 small bunch watercress, trimmed (1 1/2 cups)
1/2 small cucumber, thinly sliced into half-moons (1/2 cup)
5 radishes, tops removed and cut into quarters
Dressing
1 1/2 teaspoons finely chopped shallots
1 1/4 teaspoons whole grain mustard
1 teaspoon red wine vinegar
1/2 teaspoon light brown sugar
1 tablespoon low-fat mayonnaise
1 tablespoon low-fat buttermilk

1
Place eggs in medium saucepan and fill with water to cover eggs by 2 inches. Bring to a boil, remove from heat, and cover saucepan with lid. Let eggs sit 10 minutes, then remove with slotted spoon and place in bowl of cold water. Remove shells when cool.
2
Bring water back to a boil, and add asparagus. Cook 2 to 3 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into 1/2-inch diagonal slices.
3
To make Dressing: Place shallots, mustard, vinegar, and sugar in small bowl, and stir to combine. Season with salt and pepper. Whisk in mayonnaise and buttermilk until smooth.
4
To assemble Salad: Lay butter lettuce leaves on 2 large plates followed by asparagus, watercress, cucumber, and radishes. Slice eggs into quarters, and arrange on top of Salad. Drizzle 2 Tbs. dressing over each serving.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Salad, 2 large eggs, 6 ounces asparagus, trimmed, 1 medium head butter lettuce, leaves separated (4 cups), and more.

Yes, Spring Salad With Buttermilk Cream Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spring Salad With Buttermilk Cream Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions