Carrot and Squash Spring Salad
Makes 6 servings
  • ½ cup mayonnaise
  • ½ cup whole buttermilk
  • ¼ cup sour cream
  • 3 tablespoons chopped mixed fresh herbs (such as chives, thyme, and basil)
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 head butter lettuce, torn
  • 1 (5-ounce) bag fresh arugula
  • 1 large carrot, shaved into ribbons
  • 1 small yellow squash, shaved into ribbons
  • 1 (1-ounce) package fresh basil, torn
  • ¼ cup crumbled goat cheese
  1. In a medium bowl, whisk together mayonnaise, buttermilk, sour cream, herbs, vinegar, salt, and pepper. Cover and refrigerate for up to 1 week.
  2. In a serving bowl, toss together lettuce, arugula, carrot, squash, basil, and cheese. Serve with buttermilk dressing.
Kitchen Tip: Carrot and squash can be shaved into ribbons several hours ahead and kept in a bowl of ice water; drain them well before serving.
Recipe by Paula Deen Magazine at