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Spring Greens Salad with Traditional Ranch Dressing

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 8 servings
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Ranch Dressing:

1 cup mayonnaise

1/2 cup sour cream 

1/4 cup buttermilk 

1 tablespoon apple cider vinegar 

1 teaspoon Dijon mustard 

1 tablespoon thinly sliced chives 

1 tablespoon roughly chopped fresh parsley 

2 cloves garlic, finely minced 


2 bunches pencil-thin asparagus, woody ends trimmed, stalks cut on the bias into 1/2-inch pieces (3 to 4 cups)

3 cups spring lettuce mix 

3 cups baby spinach, stems removed 

1 cup watercress 

2 shallots, thinly sliced into rounds 

1 pint grape or cherry tomatoes (multi-color if available), halved 

Kosher salt and freshly ground black pepper 


  1. For the ranch dressing: Place the mayonnaise, sour cream, buttermilk, vinegar, mustard, chives, parsley and garlic in a bowl; whisk until completely combined. Refrigerate, covered, until ready to serve.
  2. For the salad: In a large bowl, toss the asparagus, lettuce, spinach, watercress, shallots and tomatoes together. Season with salt and pepper. Drizzle with ranch dressing and serve.
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