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Easy garden salad in a clear bowl with ranch being poured onto it.

Easy Garden Salad Recipe

If eating more salad is on your list, it just got easier! Make an easy Garden Salad with fresh veggies and an equally simple, tasty salad dressing.
Course Salad
Cuisine American
Keyword lettuce, salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 servings
Calories 41kcal
Author Meggan Hill


For the ranch dressing (or substitute store-bought):

  • 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 leaves such as romaine green leaf, or iceberg, torn into bite-sized pieces
  • 1 endive bulb cored and chopped
  • 1 pint grape tomatoes halved lengthwise
  • 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 (or substitute store-bought):

  • 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 1/2 teaspoon salt and 1/4 teaspoon pepper). Refrigerate at least 10 minutes to blend flavors. Whisk to recombine before serving.

To make the salad:

  • In a large bowl, combine lettuce, endive, tomatoes, radishes, carrots, and cucumbers. Drizzle with salad dressing and toss until evenly coated.


Calories: 41kcal