Spring Salad With Buttermilk Cream Dressing

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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
• 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

Recipe

• 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.