Ranch Salad

1 cup buttermilk
1/2 cup bottled salsa
3 tbsp mayonnaise
2 tbsp fresh chopped parsley
1 tbsp fresh lemon juice
1/2 tsp sweetener
1/2 tsp dry mustard
1/4 tsp salt
6 cups torn iceberg lettuce
1 cup cherry tomatoes, halved
3/4 cup sliced radishes
3 tbsp sliced green onions

Combine the first eight ingredients in a blender; process until smooth.

Combine lettuce and remaining ingredients in a large bowl.

Add 1 cup dressing; toss well. Serve immediately.

Yield: 6 servings (serving size 1 cup)

Note: Store remaining dressing in refrigerator in airtight container for up to 2 weeks.