Romaine and Watercress Salad with Roquefort Buttermilk Dressing

• Roquefort Buttermilk Dressing
• 8 cups baby romaine leaves or bite-size pieces hearts of romaine, rinsed and spun dry
• 1 bunch watercress, coarse stems discarded and sprigs rinsed and spun dry (about 2 1/2 cups)
• 1/2 cup thinly sliced radishes

1. In a large bowl toss together romaine, watercress, and radishes.
2. Serve salad with dressing on the side.

buttermilk, baby romaine, radishes

Taken from www.epicurious.com/recipes/food/views/romaine-and-watercress-salad-with-roquefort-buttermilk-dressing-12190 (may not work)