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Arugula Salad

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    Everyday Food, November 2005
    • Yield Serves 6
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    Ingredients

    • 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)

    Directions

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

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

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