Spring Greens Salad with Traditional Ranch Dressing

Serves: 8

Crispy greens, spinach, and asparagus are topped with this great ranch dressing. You won't want to go back to bottled dressing ever again.

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 spears, woody ends trimmed, stalks cut on the bias into 1/2-inch pieces (3 to 4 cups)
3 cups spring lettuce salad mix
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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