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  • Adriano dos Santos

Easy Garden Salad


For the ranch dressing:

1/2 cup buttermilk

1/2 cup mayonnaise

6 tablespoons sour cream

1 tablespoon red onion minced

1 tablespoon fresh dill minced

1 tablespoon fresh parsley minced

1 clove garlic minced

1 teaspoon fresh lemon juice

Pinch of sugar

Salt and freshly ground black pepper

For the salad:

8 cups lettuce such as romaine, green leaf, or iceberg, torn into bite-sized pieces (see note 2)

1 blub endive cored and chopped (see note 3)

1 pint grape tomatoes halved lengthwise (see note 4)

4 radishes ends trimmed, halved lengthwise and sliced

2 carrots peeled, halved lengthwise, and sliced

2 Persian cucumbers or 1 hot house cucumber halved lengthwise and chopped


To make the ranch dressing, in a medium bowl, whisk together buttermilk, mayonnaise, sour cream, red onion, dill, parsley, garlic, lemon juice, sugar, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Refrigerate at least 10 minutes to blend flavors. Whisk to recombine before serving. 

To assemble the salad, in a large bowl, combine lettuce, endive, tomatoes, radishes, carrots, and cucumbers. Drizzle with salad dressing and toss until evenly coated.

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