Pea and Romaine Salad with Buttermilk Dressing

14 15 745
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 4
Pea and Romaine Salad with Buttermilk Dressing
Health Rating


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 (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.


Nutrition Facts

Per Portion

Calories 745
Calories from fat 521
Calories from saturated fat 107
Total Fat 58 g
Saturated Fat 11.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 13.3 g
Monounsaturated Fat 29.1 g
Cholesterol 37 mg
Sodium 1365 mg
Potassium 952 mg
Total Carbohydrate 34 g
Dietary Fiber 11.6 g
Sugars 12.6 g
Protein 21.9 g

Dietary servings

Per Portion

Meat Alternative 2.3
Milk Alternative 0.9
Vegetables 5.2

Energy sources

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