Spring Salad with Lemon-Dill Buttermilk Dressing Makes about 5 servings Ingredients Salad: 1 large heart romaine lettuce, halved lengthwise and cut into -inch slices 2 cups arugula pound fresh sugar snap peas, trimmed and cut into 1-inch pieces 2 large rainbow carrots, shaved into ribbons large English cucumber, sliced cup thinly sliced radishes Lemon-Dill Buttermilk Dressing, to serve Garnish: glazed walnuts, fresh dill Dressing: cup whole buttermilk cup plain Greek yogurt cup mayonnaise 2 teaspoons lemon zest 1 tablespoon fresh lemon juice 1 tablespoon plus 1 teaspoon finely chopped fresh dill teaspoon kosher salt teaspoon finely ground black pepper Instructions In a large bowl, combine romaine, arugula, snap peas, carrots, cucumber, and radishes
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