For the dressing: Add the mayonnaise, sour cream, buttermilk, Parmesan, mustard, pepper, anchovies and garlic to a blender and blend until smooth.
Chop the parsley, dill and basil finely, add to the blender and pulse to combine. Pour into a mason jar until ready to use.
For the salad: Arrange the spinach, green leaf lettuce, iceberg, croutons, Cheddar, tomatoes, bacon bits, eggs, carrots, cucumber and red onion however you like in a bowl, pour over dressing to taste and serve.
Recipe courtesy of Ree Drummond