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5 from 1 vote

Butter Lettuce Salad with Buttermilk Herb Dressing

My Butter Lettuce Salad features delicate butter lettuce leaves topped with heirloom tomatoes and fresh, grilled sweet corn.
Prep Time10 minutes
Cook Time10 minutes
Total Time18 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 146kcal
Author: Dr. Sonali Ruder

Equipment

Ingredients

Salad

  • 1 teaspoon olive oil
  • 2 ears corn, shucked
  • Kosher salt
  • 1 head butter lettuce, leaves separated
  • 2 heirloom tomatoes, cut into wedges
  • Fresh herbs (parsley, dill, chives) for garnish

Buttermilk Herb Dressing

  • 1 cup low fat buttermilk
  • ⅔ cup nonfat Greek yogurt
  • ¼ cup reduced fat mayonnaise
  • 1 teaspoon 1 teaspoon dijon mustard
  • 2 tablespoons parsley
  • 2 tablespoons chives
  • 1 tablespoon dill
  • 1 ½ tablespoons lemon juice
  • 1 small clove garlic
  • Kosher salt and black pepper
US Customary - Metric

Instructions

  • To make the Buttermilk Herb Dressing, blend all ingredients together in a blender until smooth. Season with salt and pepper to taste. Store in the refrigerator.
  • Heat a grill pan over medium high heat. Rub the olive oil on the corn and season with salt. Grill the corn, turning occasionally, until cooked, 8-10 minutes. Let the corn cool and then cut the kernels from the cobs.
  • Arrange the lettuce on a serving platter. Top with the tomatoes and corn. Drizzle the dressing on top. Garnish with fresh herbs.

Nutrition

Serving: 0g | Calories: 146kcal | Carbohydrates: 18g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 244mg | Potassium: 533mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2228IU | Vitamin C: 20mg | Calcium: 136mg | Iron: 1mg