Ranch Salad

• 1 cup low-fat buttermilk
• 12 cup salsa (your choice)
• 3 tablespoons light mayonnaise
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 12 teaspoon sugar
• 12 teaspoon dry mustard
• 14 teaspoon salt
• 6 cups torn iceberg lettuce
• 1 cup cherry tomatoes, halved
• 3 tablespoons sliced green onions

1. Combine the first 8 ingredients (buttermilk through salt) in a blender; process until smooth.
2. Combine lettuce and remaining ingredients in a large bowl.
3. Add 1 cup dressing; toss well.
4. Serve immediately.
5. Remaining dressing will keep in the refrigerator for up to 2 weeks.

lowfat buttermilk, salsa, light mayonnaise, parsley, lemon juice, sugar, mustard, salt, torn iceberg lettuce, cherry tomatoes, green onions

Taken from www.food.com/recipe/ranch-salad-56043 (may not work)