My haul from the Farmers Market on Saturday included mixed salad greens and some fabulous green onions. I persuaded Holly to make her buttermilk salad dressing which always gets rave reviews.

Buttermilk and Herb Salad Dressing

1 cup buttermilk
1/3 cup mayonnaise
¼ cup olive oil
2 tablespoons lemon juice or more to taste
1 clove of garlic, crushed
¾ cup chopped mixed herbs; we use chives, chervil and a little mint
A grind or two of salt and pepper

Combine everything and either stir, or for a smoother dressing, blend.
The dressing keeps for about a week in the fridge and thickens up a little as it stands.
I served the dressed salad greens with shards of duck bacon which made a great salty contrast to the creamy dressing.