Makes 2 servings
The secret to this salad is crisp, chilled lettuce. Halve the lettuce, rinse thoroughly, drain, and refrigerate in a plastic bag for at least one hour before serving.
FOR THE DRESSING:
5 tablespoons reduced-fat buttermilk
2 tablespoons nonfat mayonnaise
1/2 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon fresh dill or
1/4 teaspoon dried
Salt and freshly ground black pepper, to taste
FOR THE SALAD:
1 head romaine heart, halved lengthwise
2 Roma tomatoes, diced (do not seed or peel, but do drain slightly)
1/4 cup diced sweet onion
2 tablespoons reduced-fat feta cheese
Combine all the dressing ingredients in a bowl and whisk until combined. Cover and refrigerate for at least 30 minutes or overnight for the flavors to blend.
Arrange a lettuce half on each of two plates. Drizzle one-fourth of the dressing over each half. Sprinkle with the tomatoes, onion, and cheese and drizzle with more dressing to taste.
Per serving: Calories 73, Protein 5g, Total fat 2g, Sat fat 1g, Trans fat 0g, Cholesterol 4mg, Carbohydrate 12g, Dietary fiber 3g, Sodium 284mg