The gorgeous head of lettuce in my CSA box made me run for the salad bowl. Slice up the radishes you don’t put into a sandwich, add the cucumbers and then make this simple dressing. You could sliver some of the Napa cabbage into your salad as well. And what about boiling up a few of those eggs and adding egg halves? Now you’ve got a perfect lunch or light dinner.
Ingredients:
Buttermilk-Green Onion Dressing 1/2 cup buttermilk 1/4 cup sour cream 1 tablespoon freshly squeezed lemon juice, or to taste 1/4 cup thinly sliced green onions Salt and pepper
Preparation:
I like to make my dressings in a quart canning jar. Combine the buttermilk, sour cream and lemon juice, screw on the lid and shake, shake, shake. Now add the green onions and season to taste. You can store this dressing in the refrigerator for 3 or 4 days.
Storing green onions: rinse the onions and wrap them in a damp paper towel or tea towel. They should hold for up to a week if you keep the wrapping moist. Or make up that dressing and that’s all the storage you need.