Spring Greens Salad with Traditional Ranch Dressing
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
|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 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|
|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.