Fresh Garden Salad With Ranch Or Italian Dressing Recipe

Wash all greens and vegetables thoroughly. Spin or pat dry the mixed salad greens and baby spinach until mostly dry (excess water will dilute dressing).

Trim ends and peel as needed. Halve the cherry tomatoes, seed and slice the cucumber into 1/4-inch rounds, thinly slice the red bell pepper, shred the carrots (or use pre-shredded), thinly slice the red onion, and slice the radishes.

In a large salad bowl, combine the mixed salad greens and baby spinach. Add the cherry tomatoes, cucumber, red bell pepper, shredded carrots, red onion, and radishes. Toss gently to distribute evenly.

If using avocado, slice just before serving to prevent browning. Arrange avocado slices on top of the salad or toss gently to combine.

Sprinkle the crumbled feta or shredded cheddar, toasted sunflower seeds or chopped walnuts, and dried cranberries or sliced olives over the salad. Add chopped fresh parsley if using.

Make Ranch

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

Add the minced chives and dill, garlic powder, onion powder, lemon juice, salt, and black pepper. Whisk until combined. Taste and adjust salt, pepper, or lemon juice to preference.

Refrigerate the ranch for at least 10 minutes to let flavors meld. Shake or stir before serving. If dressing is too thick, thin with 1–2 teaspoons of milk or water.

Make Italian

In a small bowl or jar, combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, honey, salt, and black pepper.

While whisking constantly, slowly drizzle in the extra-virgin olive oil (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Taste and adjust seasoning with additional salt, pepper, or a touch more honey if too sharp. Let sit 5–10 minutes so flavors marry; shake before serving.

Just before serving, give the salad a gentle toss. Either drizzle desired dressing over the salad (start with about 2–3 tablespoons per 4 servings and add more to taste) or serve dressings on the side.

Toss lightly to coat greens evenly if dressing is added. Plate the salad and finish with an extra sprinkle of cheese, seeds, and freshly ground black pepper.

Serve immediately. Leftover dressing can be stored in the refrigerator for up to 5 days (ranch) or 1 week (Italian).