Iceberg, Tomato and Ranch Salad
Recipe by Michael Smith from Chef At Home
Ingredients
- 1 cup Buttermilk
- 3 tablespoons Olive Oil
- 1 Clove Garlic
- 1 small bunch Flat-leaf parsley
- 6 green onion green part only
- Salt & Pepper to taste
- 1 head iceberg lettuce cored and sliced
- ½ Red Onion thinly sliced
- Cherry Tomato
Method
- Put buttermilk, olive oil, garlic, parsley, green onions, salt and pepper into a large jar and puree with an immersion blender. Alternately, puree in a counter top blender.
- Place lettuce, tomatoes and red onion into a large salad bowl and toss with the dressing.
