Wash and thoroughly dry the romaine and mixed greens using a salad spinner or clean kitchen towels. Chop the romaine into bite-sized pieces and combine with the mixed baby greens in a large bowl.

Add the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded carrots, sliced black olives (if using), and croutons to the greens. Toss gently to mix.

Keep the salad chilled in the refrigerator while you prepare the dressing of your choice, or plate immediately and dress just before serving.

Blue Cheese Dressing

Combine base

In a small bowl, whisk together the mayonnaise and sour cream until smooth.

Add liquids and seasonings

Whisk in the buttermilk, minced garlic, lemon juice, Worcestershire sauce, salt, and black pepper until combined.

Fold in cheese

Gently fold in the crumbled blue cheese, reserving a little for garnish if desired. Adjust thickness with an extra teaspoon of buttermilk if too thick.

Taste and adjust seasoning. Refrigerate at least 15 minutes to allow flavors to meld before serving. Stir before using.

Ranch Dressing

Mix base

Whisk together the mayonnaise, sour cream, and buttermilk in a bowl until smooth.

Add herbs and seasonings

Stir in the chopped chives, parsley, dill, garlic powder, onion powder, salt, and pepper until evenly distributed.

Taste and adjust salt or herbs. Chill at least 10 minutes to let flavors meld. If the dressing is too thick, thin with an extra teaspoon of buttermilk before serving.

Fresh Basil Vinaigrette

Blend dressing

In a small blender or using an immersion blender, combine the basil leaves, extra-virgin olive oil, white wine vinegar, lemon juice, honey (or sugar), chopped shallot, salt, and pepper.

Blend until smooth and emulsified, about 20–30 seconds. Taste and adjust acidity, sweetness, or salt to preference. If the vinaigrette is too thick, add up to 1 teaspoon water or more olive oil to reach desired consistency.

Transfer to a jar and refrigerate for 10–15 minutes to let flavors marry. Shake or whisk before serving.