Buttermilk Ingredients (Yield: 1/2 Cup)
1/2 Cup - a2 Milk® Whole
1 tbsp - Cream of tartar
Creamy Feta Dressing Ingredients (Yield: 1 ½ Cups)
4 oz - Sheep’s milk feta cheese
1/2 Cup - Buttermilk made with a2 Milk® (see above)
1/4 Cup - Olive Oil
1 Tbsp - Parsley, finely chopped
1/2 Tbsp - Fresh oregano, finely chopped
1/2 Tbsp - Fresh thyme, finely chopped
2 Tbsp - Fresh lemon zest
1 Tbsp - Fresh lemon juice
Salt and pepper, to taste
Salad Ingredients (Yield: 8 Cups)
3 Cups - Baby arugula or salad greens
3 Cups - Broccoli florets, lightly steamed
1/2 - Red onion, thinly sliced into rings
2 - Avocados, thick sliced
1/4 Cup - Dried cranberries
1/2 Cup - Crushed walnuts
1/2 Cup - Creamy feta dressing (see above)
Directions
- In a mixing bowl, whisk together the whole milk and the cream of tartar. Allow the buttermilk mixture to thicken for 20 minutes.
- To make the dressing, combine the ingredients in a blender. Season with salt and pepper and blend until smooth. Set aside.
- In a mixing bowl, combine the prepared broccoli florets, onions and avocados.
- Assemble the salad in a large serving bowl, starting with the arugula or salad greens. Layer the broccoli mixture on top.
- Sprinkle the assembled salad with dried cranberries and crushed walnuts. Serve with creamy feta dressing.
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* No significant difference has been shown between milk from rBST-treated and non rBST-treated cows
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