Easy Garden Salad

Don't underestimate the charm of an easy Garden Salad, made with lots of leafy greens and crunchy, colorful vegetables. No matter the season, you can toss up a simple green salad in minutes with a handful of fresh ingredients and the homemade salad dressing of your choice.

Course Salad

Cuisine American

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings servings

Calories 51kcal

Author Meggan Hill

Ingredients

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 such as romaine, green leaf, or iceberg, torn into bite-sized pieces
1 blub endive 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

US Customary - Metric

Instructions

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.

Video

Nutrition