Dilly Ranch Salad
Add a little twist of dill for a spruced-up spring salad everyone will love!
Serves 4
Ingredients:
Little Gem, Boston Bibb lettuce, or Romaine hearts- 2-3 heads (depending on which type of lettuce you choose) leaves separated, washed
1 cucumber, thinly sliced
1/2 cup radishes (7-8), thinly sliced
1 avocado, cut into chunks
1 cup sprouts or other microgreens
1/4 cup red onions, pickled in white wine vinegar and a little salt for 20 minutes or thinly sliced red onion
1/4 cup pumpkin or sunflower seeds, unsalted
1 tablespoon tarragon leaves, optional
Dilly Ranch Dressing (you’ll have extra – store in refrigerator in a jar)
1/3 cup mayonnaise
1/3 cup buttermilk
1/3 cup sour cream
1–2 garlic cloves, finely minced
1/2 cup fresh dill, chopped
2 tablespoons chopped parsley – optional
1/2 teaspoons salt
1 teaspoon fresh pepper
1 tablespoon lemon juice
1 teaspoon white or apple cider vinegar
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