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

1/2 cup sour cream 

1/2 cup buttermilk 

1/2 cup grated Parmesan

1 tablespoon Dijon mustard 

1 dash cracked pepper 

2 anchovies, roughly chopped 

2 cloves garlic, grated 

1/4 cup fresh parsley leaves

2 teaspoons fresh dill 

12 fresh basil leaves 


8 ounces spinach leaves

1 head green leaf lettuce, chopped 

1/2 head iceberg lettuce, chopped 

2 cups store-bought croutons 

1 cup grated Cheddar 

1 cup red cherry tomatoes 

1 cup yellow cherry tomatoes 

1/2 cup bacon bits 

6 hard-boiled eggs

2 carrots, peeled and sliced

1 cucumber, sliced and halved 

1/2 red onion, diced 


  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.