Summer Lettuce Salad with Buttermilk Dressing

4 cups green leaf lettuce; rinsed, crisped, pieces
1 cup shelled fresh green peas; uncooked

2 tablespoons prepared mustard
2 tablespoons cider vinegar
1 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon hot red pepper
1 cup buttermilk

Divide the lettuce onto 4 chilled luncheon plates.  Top each serving with peas.  Drizzle dressing over salads.

Buttermilk Dressing:  Stir together the mustard, vinegar, brown sugar, salt, paprika, and red pepper in a pint jar with a tight-fitting lid.  Add the buttermilk; cover and shake until combined.  (Makes about 1 cup)

Source:  Joanne Lamb Hayes

4 servings


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