Fine Cooking Magazine - November/December 2020

Servings: 4

This creamy homemade dressing is better than any bottled ranch. Show it off on this simple green salad and serve with barbecued ribs, chicken, or pulled pork.

Ingredients

2 Tbs. buttermilk
2 Tbs. sour cream
1/2 tsp. apple cider vinegar
1 minced clove garlic
1/2 Tbs. thinly sliced chives
Kosher salt and freshly ground black pepper
1 head Bibb lettuce, leaves separated
4 radishes, thinly sliced
1 avocado, sliced, lightly salted

Calories (kcal) : 100
Fat Calories (kcal): 80
Fat (g): 9
Saturated Fat (g): 2
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 5
Cholesterol (mg): 5
Sodium (mg): 160
Carbohydrates (g): 6
Fiber (g): 4
Sugar (g): 1
Protein (g): 2

Preparation

In a small bowl, whisk the buttermilk, sour cream, vinegar, garlic, and chives. Season to taste with salt and pepper. Divide the lettuce leaves, radishes, avocado among four plates, or arrange all on a large platter. Season lightly with salt, and drizzle with the dressing.

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Ingredient Spotlight

IN THIS RECIPE
Buttermilk
IN THIS RECIPE
Sour Cream
IN THIS RECIPE
Cider Vinegar
FEATURED
Quail Eggs

Reviews

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Reviews (1 review)

Mdubs | 09/27/2017
Making this again for the 3rd time. Delicious flavor...even the teenagers love it! I serve it with Fine Cooking's Chimichurri Roast Chicken Legs.

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What We're Cooking Now

Name: Radish & Avocado Salad with Buttermilk Dressing
Yield: 4 servings
Cuisine: American
Ingredients: 2 Tbs. buttermilk; 2 Tbs. sour cream; 1/2 tsp. apple cider vinegar; 1 minced clove garlic; 1/2 Tbs. thinly sliced chives; Kosher salt and freshly ground black pepper; 1 head Bibb lettuce, leaves separated; 4 radishes, thinly sliced; 1 avocado, sliced, lightly salted