Spring Vegetable Salad with Lavender Buttermilk Ranch
Ingredients
Spring Vegetable Salad
2 romaine hearts, chopped to desired size
1/3 C. fresh peas, shelled & blanched
6 radishes, sliced
1 carrot, shredded
1/3 C. cherry tomatoes, cut in half
10 snow peas, julienned
2 Tbsp. sunflower seeds, toasted
For the Lavender Buttermilk Ranch:
½ C. buttermilk
½ C. mayonnaise
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. chives, minced
1 Tbsp. parsley, minced
1 scallion, sliced thin
¼ tsp. granulated garlic
¼ tsp. celery salt
¼ tsp. onion powder
¼ tsp. culinary lavender
Preparation
 Spring Vegetable Salad
Place all ingredients in a large bowl. Dress with lavender buttermilk ranch and toss well.
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For the Lavender Buttermilk Ranch:
Combine all ingredients and mix well. Refrigerate until ready to use. This dressing can be refrigerated for up to 1 week.
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