Spring Greens Salad with Traditional Ranch Dressing

Serves: 8

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
Prep Time:
Cook Time:
Total Time:


1 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
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
1 cup watercress
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.

Source: foodnetwork.com

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