but I forgot to get a lime at the store. I thought the dressing would lose its color by the next day, but I was pleasantly surprised to find it still bright green for several days. I'm guessing the acid in the buttermilk kept it from browning.
I absolutely love this salad and have been eating it so much lately that I just had to include it here, especially because if you make my Thai Red Curry with Chicken & Bamboo Shoots then you will have all of the ingredients you need for thesaladdressing
Keep thedressing in an airtight container and pour over thesalad once you arrive. This is essentially thesalad I've been waiting for all Fall and Winter long for and now that colorful produce is literally bursting from the ground, it's time to eat