Recipe courtesy of Ree Drummond


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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings





  1. For the dressing: Add the mayonnaise, sour cream, buttermilk, Parmesan, mustard, pepper, anchovies and garlic to a blender and blend until smooth.
  2. Chop the parsley, dill and basil finely, add to the blender and pulse to combine. Pour into a mason jar until ready to use.
  3. 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.