We’re not sure if Vikki was cleaning out the fridge for this salad, or if she planned it in advance, but it delivers more than a satisfying crunch and potent, creamy/tangy flavor. The use of microgreens, a winter market stalwart, adds a mighty nutritional punch.
The USDA’s Ag Research Magazine reported, in January of 2014 that, “In general, microgreens contained considerably higher levels of vitamins and carotenoids—about five times greater—than their mature plant counterparts, an indication that microgreens may be worth the trouble of delivering them fresh during their short lives.”
Fresh is what Farmers Markets are all about, so you can’t build a healthier salad than the one’s you make with market produce.
Here’s the rundown on Vikki’s buttermilk dressing.
Simple Buttermilk Dressing
- Combine1/4 c buttermilk ( Don’t have buttermilk? Combine 1/4 c milk with 1 tsp lemon or vinegar, and let stand 5 minutes before using. This technique also works with non-dairy milks.)
- 1 T mayo,
- salt and pepper to taste
- pinch of sugar
Whisk until combined.
