Pea and Romaine Salad with Buttermilk Dressing

Health Highlights

Ingredients

1 clove(s)	Garlic (Buttermilk Dressing)
1 1/4 tsp	Salt (Buttermilk Dressing)
4 tbsp	Buttermilk, low fat (Buttermilk Dressing)
2 tsp	Mayonnaise (Buttermilk Dressing)
2 tbsp	Lemon juice (Buttermilk Dressing)
1 tsp	Onion powder (Buttermilk Dressing)
1/4 tsp	Black pepper (Buttermilk Dressing)
1/2 cup	Olive Oil, Extra Virgin (Buttermilk Dressing)
1 cup, crumbled	Feta cheese
3 cup	Cucumber (sliced )
2 cup	Radish (sliced )
3 cup	Frozen green peas (thawed)
1 cup hulled	Sunflower seeds (toasted )
6 cup	Lettuce, romaine

For the dressing:

Peel and chop garlic, then mush it on the cutting board with the blade of your knife until it is a paste.
Combine all ingredients, including the garlic paste in a half-pint jar
Cover the jar with a lid and shake well.
Taste salad dressing and adjust seasoning if required. Store in the refrigeration for up to 5 days.

For the salad:

In the bottom of a clean, dry quart jar, spread 1 1/2 Tablespoons of salad dressing. Repeat with remaining jars.
Crumble 2 Tablespoons of feta into each jar on top of the dressing.
Add the cucumbers, radishes and peas, dividing them between jars, and layering them.
Top with sunflower seeds and lettuce, again dividing the portion between the jars.
Top with a clean dry lid and refrigerate for up to 5 days.

Calories 732

Calories from fat 539

Calories from saturated fat 110

Total Fat 60 g

Saturated Fat 12.2 g

Trans Fat 0.0 g

Polyunsaturated Fat 18.4 g

Monounsaturated Fat 25.1 g

Cholesterol 37 mg

Sodium 1372 mg

Potassium 898 mg

Total Carbohydrate 34 g

Dietary Fiber 12.3 g

Sugars 10.9 g

Protein 20.5 g