I love ranch dressing. Who knew making it would be so easy and delicious to make.
A little effort and this tastes much better than what comes out of the bottles. And you know what it is in it!
This recipe was provided courtesy of Ann Arbor Cooks for an exclusive Blogger a private cooking class with Michigan Dairy products sponsored by United Dairy Industry of Michigan (UDIM).
Thanks for Chef Natalie and crew at Ann Arbor Cooks for sharing this awesome recipe.
2 heads of butter lettuce, picked into bite-sized pieces
2 heads of other baby lettuces, picked into bite-sized pieces
2 c. baby spinach
3 ribs of celery (including leaves), thinly sliced diagonally including leaves
½ bunch of radishes, sliced and cut into match sticks
1 c. green beans, blanched and diagonally sliced into ½-inch pieces
2 carrots, peeled and then peeled into individual ribbons
3 baby cucumbers, thinly sliced
1 c. fresh peas (or frozen and thawed, if not available)
3 spring onions, thinly sliced on the diagonal – white and pale green parts
1 clove garlic, finely chopped and pasted
1 T. dill, finely chopped
3 T. chives, finely chopped
3 T. flat-leaf parsley, finely chopped
1 t. lemon juice
1 c. full-fat buttermilk
¼ c. mayonnaise
¼ c. plain Greek yogurt
salt and pepper, to taste
Combine all ingredients and whisk together or shake in a sealed bowl; taste for seasoning and adjust with salt and pepper, as necessary.
To blanch the green beans, bring a small saucepan of well-salted water to a boil; add the green beans and cook for about 1 minute;
Remove the green beans and transfer to an ice bath (bowl of ice and water) to stop the cooking process and set the color; when cool all the way through, remove and dry; cut on diagonal into ½-inch segments.
Combine all ingredients, except peas and spring onions, into a very large bowl; toss with dressing and transfer to a platter.
Sprinkle the top of the salad with the peas and spring onions; enjoy