Spring Greens Salad with Traditional Ranch Dressing
Yummy dressing and so much better than the bottled kind. Watercress grows wild around here so we can enjoy this peppery green quite often. You can also get it in the stores!Yield: 8 servings
|1/2 cup||sour cream|
|1 tablespoon||apple cider vinegar|
|1 teaspoon||dijon mustard|
|1 tablespoon||thinly sliced chives|
|1 tablespoon||roughly chopped fresh parsley|
|2 cloves||garlic, finely minced|
|2 bunches||pencil-thin asparagus, woody ends trimmed, stalks cut on the bias into 1/2-inch pieces (3 to 4 cups)|
|3 cups||spring lettuce mixes|
|3 cups||baby spinach, stems removed|
|2||shallots, thinly sliced into rounds|
|1 pint||grape or cherry tomato (multi-color if available), halved|
|kosher salt and freshly ground black pepper|
For the ranch dressing: Place the mayonnaise, sour cream, buttermilk, vinegar, mustard, chives, parsley and garlic in a bowl; whisk until completely combined. Refrigerate, covered, until ready to serve.
For the salad: In a large bowl, toss the asparagus, lettuce, spinach, watercress, shallots and tomatoes together. Season with salt and pepper. Drizzle with ranch dressing and serve.