Spring Dill Ranch Salad

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Ingredients:

For the salad:

• 2 heads butter lettuce, torn into large pieces, or 2-4.5 oz containers butter lettuce

• 5-6 radishes, thinly sliced

• 1 large cucumber, sliced

• 2-3 tablespoons crispy fried shallots

For the dressing:

• 1 cup plain Greek yogurt (I used 2%), or non-dairy Greek yogurt

• 2 tablespoons mayonnaise (or vegan mayonnaise)

• 1/4 cup grated parmesan cheese

• 2 tablespoons fresh dill, finely chopped

• 1 tablespoon fresh parsley, finely chopped

• juice from 1 lemon

• 1 teaspoon garlic powder

• 1 teaspoon soy sauce

• salt and black pepper as needed to taste

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Instructions:

1. Add the butter lettuce, radishes, and cucumber to a large bowl and set aside.

2. In a medium bowl, whisk together the Greek yogurt, mayonnaise, grated parmesan, chopped dill, chopped parsley, lemon juice, soy sauce, garlic powder, salt and pepper. Taste and adjust as needed based on your preferences.

3. Toss the salad with the dressing. Transfer to a serving platter if using, sprinkle with crispy fried shallots, and serve.