Directions:
- Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.
- Arrange the lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.
- Cook's Note: Ina substituted Boston lettuce for Bibb lettuce when taping this episode.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 657.28 Kcal (2752 kJ) | ||
| Calories from fat | 558.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.08g | 96% | |
|---|---|---|---|
| Cholesterol | 37.26mg | 12% | |
| Sodium | 2612.8mg | 109% | |
| Potassium | 604.19mg | 13% | |
| Total Carbs | 17.06g | 6% | |
| Sugars | 10.78g | 43% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 9.27g | 19% | |
| Vitamin C | 28.6mg | 48% | |
| Iron | 1mg | 6% | |
| Calcium | 160.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 169.7 Kcal (710 kJ) | ||
| Calories from fat | 144.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.03g | 96% | |
|---|---|---|---|
| Cholesterol | 9.62mg | 12% | |
| Sodium | 674.59mg | 109% | |
| Potassium | 155.99mg | 13% | |
| Total Carbs | 4.41g | 6% | |
| Sugars | 2.78g | 43% | |
| Dietary Fiber | 0.93g | 14% | |
| Protein | 2.39g | 19% | |
| Vitamin C | 7.4mg | 48% | |
| Iron | 0.3mg | 6% | |
| Calcium | 41.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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