Ranch Salad

Ranch Salad

Dressing:

1 cup low-fat buttermilk

1/2 cup bottled medium salsa
3 Tbsp. light mayonnaise
2 Tbsp. chopped fresh parsley
1 Tbsp. lemon juice
1/2 tsp. sugar
1/2 tsp. dry mustard
1/4 tsp. salt

Salad:

6 cups torn iceberg lettuce

1 cup cherry tomatoes, halved
3/4 cup sliced radishes
3 Tbsp. sliced green onions

Combine the first 8 ingredients in a blender; process until smooth.

Combine lettuce and remaining ingredients in a large bowl. Add 1 cup

dressing; toss well. Serve immediately. Yield: 6 servings (serving
size: 1 cup).

Chef's Note: Store remaining dressing in an airtight container in the

refrigerator for up to 2 weeks.