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.
