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Iceberg Salad with Buttermilk Ranch Dressing

Prep Time: 15

Serves: 4 to 6 servings








Step 1:


Coarsely chop 1 scallion and add it to the bowl of a food processor with the garlic; pulse until garlic is minced.



Step 2:


Add the mayonnaise, buttermilk, and salt and pepper, to taste, and pulse until well combined and smooth. Slice the iceberg into 1-inch thick slices, cutting parallel to the core end and transfer to cold salad plates.


Step 3:


Drizzle 2 to 3 tablespoons of the dressing over each slice.


Step 4:


Thinly slice the remaining scallion, on a bias, and sprinkle over the salads.


Note: This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator.