Spring Greens Salad with Traditional Ranch Dressing

Spring Greens Salad with Traditional Ranch Dressing
  • Yield: 8 servings
  • Ease of cooking: Easy
    Method of cooking: Tossing
  • Prep time: 20 minutes


  • Ranch Dressing:
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ¼ 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
  • Salad:
  • 2 bunches pencil-thin asparagus, woody ends trimmed, stalks cut on the bias into ½-inch pieces (3 to 4 cups)
  • 3 cups spring lettuce mix
  • 3 cups baby spinach, stems removed
  • 1 cup watercress
  • 2 shallots, thinly sliced into rounds
  • 1 pint grape or cherry tomatoes (multi-color if available), halved
  • Kosher salt and freshly ground black pepper


    For the ranch dressing:
  1. 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:
  1. 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.
Recipe courtesy of Nancy Fuller