Salad: United States – Buttermilk-Dill Celery Apple Crunch Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

3 cups chopped crisp romaine or iceberg lettuce
2 cups thinly sliced celery (include some tender leaves)
1 large Granny Smith apple, cut into matchsticks
1 cup thinly sliced English cucumber
1 / 2 cup thinly sliced radishes
1 / 2 cup crumbled blue cheese
2 tbsp chopped fresh dill
1 tbsp minced chives
1 / 3 cup cold buttermilk
1 / 4 cup plain Greek yogurt (or sour cream)
1 tbsp mayonnaise
1 tbsp fresh lemon juice
1 tsp white wine vinegar
1 / 2 tsp Dijon mustard
1 / 2 tsp honey
1 small garlic clove, finely grated
1 / 4 tsp celery seed (optional)
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper

Instructions

In a bowl, whisk together buttermilk, yogurt, mayonnaise, lemon juice, white wine vinegar, Dijon, honey, garlic, celery seed (if using), salt, and pepper until smooth. Chill 10 minutes.
Combine lettuce, celery, apple, cucumber, radishes, dill, and chives in a large bowl.
Drizzle about 3/4 of the dressing over the salad and toss gently to coat. Taste and adjust seasoning.
Top with crumbled blue cheese and a few grinds of black pepper; add more dressing if desired.
Serve cold alongside hot Buffalo wings to balance heat with crisp, cool creaminess.