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Arugula Salad

  • servings: 6


  • 2 tablespoons low-fat buttermilk
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon cider vinegar
  • 1 tablespoon chopped chives
  • Coarse salt and ground pepper
  • 3 bunches ounces arugula (13 ounces total)


  1. Step 1

    In a large bowl, whisk together 2 tablespoons each low-fat buttermilk and reduced-fat sour cream, and 1 tablespoon each cider vinegar and chopped chives. Season with coarse salt and ground pepper.

  2. Step 2

    Toss 3 bunches (13 ounces total) arugula, well rinsed and stems trimmed, with dressing. Season with salt and pepper, if desired.

  3. Step 3

    Divide evenly among 6 plates; top with Buttermilk Onion Rings, if desired.

Everyday Food, November 2005