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Garden Salad Recipe

Garden Salad

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:

  1. 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
  2. Taste and adjust seasonings as needed.⁠
  3. Remaining salad dressing should be stored in an airtight container in the fridge and kept in the refrigerator for up to 1 week.⁠
  4. 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.⁠
  5. Top with homemade croutons, nuts, or sunflower seeds if desired.⁠

TIP⁠:
Make it a meal by adding grilled chicken and a little bacon.

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SALAD