Colorful Layered Salad with Buttermilk Sauce

Cut lettuce and peppers into thin strips or pieces, carrots into fine sticks, mushrooms into slices. Layer in a large baking dish. Mix buttermilk, sour cream or crème fraiche and juice of one lemon until smooth, season with salt, pepper and a little bit of sugar. Pour over the lettuce, cover and leave to cool for at least 5 hours. Can well already cook the night before. Just before serving, mix the buttermilk sauce and salad ingredients together.

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