This Easy Garden Salad is colorful, delicious, and completely customizable depending on the season, where you live, and what you have. It’s the perfect side dish to almost any meal!

Easy garden salad on a white platter.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Easy Garden Salad Recipe

Recipe ingredients

Labeled ingredients for Easy Garden Salad.

Ingredient notes

  • Ranch dressing: If you don’t want to make your own, substitute a bottle of store-bought (or choose whatever salad dressing you prefer).
  • Lettuce: Choose one or more of romaine, iceberg, mixed greens, spinach, arugula, Bibb lettuce, or butter lettuce.
  • Endive: Belgian endive is a chicory lettuce with white, tightly curled leaves with yellow tips. Omit it if you can’t find it.
  • Grape tomatoes: 1 ½ cup diced tomatoes may be substituted for the grape tomatoes. Seed your tomatoes if desired.

Step-by-step instructions

  1. 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.
Homemade Ranch dressing in a clear glass bottle.
  1. In a large bowl, combine lettuce, endive, tomatoes, radishes, carrots, and cucumbers. Drizzle with salad dressing and toss until evenly coated.
Ranch dressing being poured onto an easy garden salad in a clear bowl.

Recipe tips and variations

  • Yield: This recipe makes about 12 cups of salad, enough for 6 generous (2-cup) servings.
  • Storage: Store leftovers (undressed is best) covered in the refrigerator for up to 4 days.
  • Make ahead: Wrap washed, dried lettuces rolled in a clean kitchen towel in the refrigerator. Peel and chop any vegetables the day before. The ranch dressing can be prepared up to 3 days in advance (whisk to recombine before serving).
  • More mix-ins: Customize with your favorites such as bell peppers, onions, avocados, blanched broccoli, fresh herbs, croutons, bacon bits, black olives, sesame seeds, or blue cheese crumbles.
  • Toss last-minute: To serve a large tossed salad for a crowd, wait until the last minute to add the dressing. The acidity in the dressing can wilt the greens.

How to Make Croutons

Learn how to make croutons in the oven or on the stove. They’re ready in just 15 minutes and add the perfect crunch to all your favorite soups and salads!

15 minutes
View Recipe

Favorite dressings for garden salad

Easy garden salad on a white platter.

Easy Garden Salad

This Easy Garden Salad is colorful, delicious, and completely customizable depending on the season, where you live, and what you have. It's the perfect side dish to almost any meal!
5 from 16 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 6 servings (2 cups each)
Course Salad
Cuisine American
Calories 204

Ingredients 

For the ranch dressing (see note 1):

  • 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

Instructions 

  • 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.

Recipe Video

Notes

  1. Ranch dressing: If you don’t want to make your own, substitute a bottle of store-bought (or choose whatever salad dressing you prefer).
  2. Lettuce: Choose one or more of romaine, iceberg, mixed greens, spinach, arugula, Bibb lettuce, or butter lettuce.
  3. Endive: Belgian endive is a chicory lettuce with white, tightly curled leaves with yellow tips. Omit it if you can’t find it.
  4. Grape tomatoes: 1 ½ cup diced tomatoes may be substituted for the grape tomatoes. Seed your tomatoes if desired.
  5. Yield: This recipe makes about 12 cups of salad, enough for 6 generous (2-cup) servings.
  6. Storage: Store leftovers (undressed is best) covered in the refrigerator for up to 4 days.
  7. Make ahead: Wrap washed, dried lettuces rolled in a clean kitchen towel in the refrigerator. Peel and chop any vegetables the day before. The ranch dressing can be prepared up to 3 days in advance (whisk to recombine before serving).
  8. More mix-ins: Customize with your favorites such as bell peppers, onions, avocados, blanched broccoli, fresh herbs, croutons, bacon bits, black olives, sesame seeds, or blue cheese crumbles.
  9. Toss last-minute: To serve a large tossed salad for a crowd, wait until the last minute to add the dressing. The acidity in the dressing can wilt the greens.

Nutrition

Serving: 2cupsCalories: 204kcalCarbohydrates: 10gProtein: 3gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 16mgSodium: 179mgPotassium: 479mgFiber: 3gSugar: 7gVitamin A: 4740IUVitamin C: 17mgCalcium: 76mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Thanks for the tips! I am making this over the weekend, I have never tried this mix of ingredients and am excited.5 stars

  2. This site was… how do you say it? Relevant!! Finally I have found something that helped me. Cheers!

  3. Love that fresh crunchy taste to this salad! Really like that this recipe makes me feel full afterwards, too!5 stars