Light, yet creamy, this recipe is an excellent summer dressing that pairs well with beef, chicken and grilled veggies.
Makes 2 cups dressing
1/2 cup buttermilk
1/4 cup cider vinegar
1/4 cup honey
1/4 cup sour cream
1 tbsp. Dijon mustard
Pinch salt and pepper
To prepare honey buttermilk dressing blend buttermilk, cider vinegar, honey, sour cream, Dijon mustard, until smooth, continue to blend and slowly add ½ cup oil until thick and creamy.
This recipe created for lēf by Chefs Jason, Paul and Moriah of the NH Food Bank
As the New Hampshire Food Bank’s culinary leaders, Chefs Jayson, Paul and Moriah not only create fresh and healthy meals for shelters, soup kitchens and after-school programs across the state, but they provide professional culinary training to help community members enter the hospitality market. It’s this commitment to New Hampshire that has helped forge a strong bond with lēf Farms, where we share the same love of community.
Very few mouth-watering
salads start with a
seven day roadtrip.
Did you know that nearly 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.
We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all lēf greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.