Recipe information
Yield
serves 4
Ingredients
3 tablespoons low-fat buttermilk
3 tablespoons plain low-fat yogurt
1/2 small shallot, minced
Coarse salt and ground pepper
1 head iceberg lettuce (1 pound), quartered, cored, and shredded
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh flat-leaf parsley
Preparation
Step 1
In a large bowl, whisk together buttermilk, yogurt, and shallot; season with salt and pepper. Add lettuce and toss to coat with dressing. Cover and refrigerate at least 1 hour (or up to 1 day).
Step 2
Just before serving, stir in dill and parsley; season with more salt and pepper to taste.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 36
Step 5
Fat: 0.5g (0.2g Saturated Fat)
Step 6
Protein: 2.4g
Step 7
Carbohydrates: 6.6g
Step 8
Fiber: 1.7g
