Spring Salad With Buttermilk-Herb Dressing

• 1 cup (2-inch) pieces asparagus
• 1 tablespoon chopped fresh dill
• 3 tablespoons fat-free buttermilk
• 1 1/2 tablespoons canola mayonnaise
• 1 tablespoon finely chopped fresh chives
• 1/2 teaspoon cider vinegar
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 1 small garlic clove, grated
• 10 small to medium Bibb lettuce leaves
• 1/4 cup thinly sliced radishes

1. Cook asparagus in boiling water 3 minutes or until crisp-tender. Drain; rinse with cold water. Drain.
2. Combine dill and next 7 ingredients (through garlic) in a small bowl, stirring with a whisk. Divide lettuce, asparagus, and radishes evenly between 2 plates; drizzle each serving with about 2 1/2 tablespoons buttermilk mixture.

asparagus, dill, buttermilk, canola mayonnaise, fresh chives, cider vinegar, freshly ground black pepper, kosher salt, garlic, bibb lettuce leaves, radishes

Taken from www.myrecipes.com/recipe/spring-salad-buttermilk-herb-dressing (may not work)