Farmer’s Market Garden Salad
INGREDIENTS
Ranch Dressing
- 1/3 cup Olive oil
- 1 cup sour cream
- 1/3 cup buttermilk
- 1 tablespoon fresh squeezed lemon juice
- 2 teaspoons dried chives or 2 tablespoons fresh and finely minced
- 2 teaspoons dried parsley or 2 tablespoons fresh and finely minced
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon dried dill weed or 2 tablespoons fresh and finely minced
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon salt more or less to taste
Salad
- 8 cups Romaine Lettuce (or other favorite lettuce) washed, dried and torn into bite sized pieces
- 2 cups Raw vegetables, like carrots, bell peppers, mushrooms, red cabbage and sliced onion diced into small, bite-sized pieces
- Optional topping: Croutons, nuts or sunflower seeds
METHOD:
- Combine all ingredients in a 1 quart mason jar. Shake well, until all ingredients are combined. Alternatively, you can puree the ingredients in a blender or with an emulsifier
- Taste and adjust seasonings as needed.
- Remaining salad dressing should be stored in an airtight container in the fridge and kept in the refrigerator for up to 1 week.
- Toss lettuce and raw vegetables in a large bowl. Add some of the ranch dressing and toss to coat. Add more dressing if needed. Or, serve undressed with dressings on the side.
- Top with homemade croutons, nuts, or sunflower seeds if desired.
TIP
Make it a meal by adding grilled chicken and a little bacon.
Prep and Chopping:
Sharp Chef’s Knife: A good quality chef’s knife is crucial for any kitchen, and salads are no exception. It will allow you to effortlessly chop, slice, and dice all your favorite salad ingredients.
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