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 


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.

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.

Vinaigrette For Green Salad

Green Bean Salad

Spring Pasta Salad

Potato Salad

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