This salad is full of good-for-you greens and delicious, crunchy apples. For easy, fast prep, rinse romaine leaves; dry and wrap in paper towels and store in a plastic bag up to a day ahead. Mix dressing up to three days ahead, and refrigerate until ready to use; whisk before tossing with apples. Chop leaves at serving time.
Total Time: 25 minutes
2/3 c. buttermilk
1 container plain low-fat yogurt (about 1/2 cup)
2 tbsp. cider vinegar
1 tbsp. chopped fresh tarragon leaves
salt and pepper
4 Fuji, Gala, and/or Granny Smith apples
1 large head romaine lettuce (1 pound)
2 bag watercress or 1 package (5 ounces) baby arugula
1. To prepare dressing: In medium bowl, whisk together buttermilk, yogurt, vinegar, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
2. When ready to serve, whisk dressing; remove 1/4 cup and place in medium bowl with apple slices; toss to coat.
3. In large serving bowl, toss romaine and watercress; top with apples. Serve remaining dressing on the side.
recipe from: delish.com