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Salads Recipe

Name: Jimmie's Ladder 11s Salads Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 cups mixed salad greens (spring mix, baby spinach, romaine); 1 cups cherry tomatoes, halved; 1 cups cucumber, peeled and thinly sliced; 0.25 cups red onion, thinly sliced; 0.5 cups carrot, julienned or shredded; 0.5 cups croutons (optional); 0.25 cups parmesan shavings or crumbled feta (optional); 0.5 cups mayonnaise; 0.25 cups sour cream; 3 tsp garlic, finely minced; 2 tbs fresh lemon juice; 2 tbs olive oil; 1 tsp Dijon mustard; 1 tsp honey; 0.75 tsp salt; 0.5 tsp black pepper; 0.5 cups mayonnaise; 2 tbs ketchup; 1 tsp prepared horseradish; 1 tsp Worcestershire sauce; 1 tbs fresh lemon juice; 0.25 tsp paprika (smoked or sweet); 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups mayonnaise; 0.5 cups buttermilk; 0.25 cups sour cream; 1 tbs fresh dill, chopped; 1 tbs chives, chopped; 0.5 tsp garlic powder

Inspired by Jimmie's Ladder 11

Time40m

Serves4

Housemade Dressings: Lucy’s Garlic House, Russian, Buttermilk Ranch, Sweet & Tart, Creamy Caesar, Honey Mustard, Balsamic Vinaigrette, Bleu Cheese or Light Italian.

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Ingredients

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Mixed Green Salad Base (per 4 servings)

8 cups mixed salad greens (spring mix, baby spinach, romaine)

1 cups Cherry tomatoes, halved

1 cups cucumber, peeled and thinly sliced

1/4 cups Red onion, thinly sliced

1/2 cups carrot, julienned or shredded

1/2 cups croutons (optional)

1/4 cups parmesan shavings or crumbled feta (optional)

Lucy’s Garlic House Dressing (makes ~1 cup)

1/2 cups Mayonnaise

1/4 cups Sour cream

3 tsp garlic, finely minced

2 tbs fresh lemon juice

2 tbs olive oil

1 tsp Dijon mustard

1 tsp Honey

3/4 tsp Celtic sea salt

1/2 tsp black pepper

Russian Dressing (makes ~1 cup)

1/2 cups Mayonnaise

2 tbs Ketchup

1 tsp prepared horseradish

1 tsp Original Worcestershire Sauce

1 tbs fresh lemon juice

1/4 tsp paprika (smoked or sweet)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Buttermilk Ranch (makes ~1 cup)

1/2 cups Mayonnaise

1/2 cups Buttermilk

1/4 cups Sour cream

1 tbs fresh dill, chopped

1 tbs chives, chopped

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sweet & Tart Dressing (makes ~1 cup)

3 tbs Apple cider vinegar

1/2 cups olive oil

2 tbs Honey

1 tsp Dijon mustard

1 tsp minced shallot

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Creamy Caesar (makes ~1 cup)

1/2 cups Mayonnaise

1/4 cups Grated Parmesan cheese

1 tsp anchovy paste

1 tbs fresh lemon juice

1/2 tsp Original Worcestershire Sauce

1 tsp Garlic, minced

1/4 tsp black pepper

Honey Mustard (makes ~1 cup)

3 tbs Dijon mustard

3 tbs Honey

1/4 cups Mayonnaise

1 tbs Apple cider vinegar

1/4 tsp Celtic sea salt

Balsamic Vinaigrette (makes ~1 cup)

3 tbs Aged balsamic vinegar

1/2 cups olive oil

1 tsp Dijon mustard

1 tsp honey or maple syrup

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Bleu Cheese Dressing (makes ~1 cup)

1/2 cups Buttermilk

1/4 cups Mayonnaise

1/2 cups crumbled bleu cheese

1 tbs white wine vinegar

1/4 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Light Italian Vinaigrette (makes ~1 cup)

3 tbs red wine vinegar

1/4 cups olive oil

1/4 cups water

1 tsp minced garlic

1 tsp dried Italian seasoning

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Mixed Green Salad Base (per 4 servings)

Prepare vegetables

Wash and spin dry the salad greens thoroughly. Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber. Thinly slice the red onion and julienne or shred the carrot. Place all prepared vegetables in a large bowl and toss gently to combine.

Finish salad

When ready to serve, add croutons and cheese if using. Dress the salad lightly (about 2–3 tablespoons dressing per 4-cup portion of greens) and toss just before plating to avoid wilting.

Lucy’s Garlic House Dressing (makes ~1 cup)

In a small bowl or jar, whisk together mayonnaise, sour cream, minced garlic, lemon juice, Dijon, honey and olive oil until smooth and emulsified. Season with salt and pepper and taste — adjust lemon, honey, or salt to preference. Cover and refrigerate at least 30 minutes to let flavors meld. Shake or stir before serving.

Russian Dressing (makes ~1 cup)

Combine mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, lemon juice and paprika in a bowl. Whisk until uniform. Season with salt and pepper. Chill 15–30 minutes to develop flavor. Stir before using.

Buttermilk Ranch (makes ~1 cup)

Whisk together mayonnaise, buttermilk and sour cream until smooth. Stir in chopped dill and chives, then add garlic powder, onion powder, salt and pepper. Taste and adjust thickness with additional buttermilk (1 tbsp at a time) if needed. Refrigerate at least 30 minutes before serving to allow herbs to infuse.

Sweet & Tart Dressing (makes ~1 cup)

In a bowl or jar, combine apple cider vinegar, honey and Dijon mustard. Whisk while slowly streaming in olive oil to emulsify. Stir in minced shallot, salt and pepper. Chill 10–15 minutes. Re-whisk before using.

Creamy Caesar (makes ~1 cup)

In a bowl, combine mayonnaise, grated Parmesan, anchovy paste, lemon juice, Worcestershire and minced garlic. Whisk until smooth and slightly thick. Season with pepper and taste for salt (Parmesan and anchovy add saltiness). Refrigerate 15–30 minutes. Stir before serving.

Honey Mustard (makes ~1 cup)

Whisk together Dijon, honey, mayonnaise and apple cider vinegar until smooth. Season with salt to taste. If too thick, thin with 1 teaspoon water or lemon juice at a time. Chill briefly before serving.

Balsamic Vinaigrette (makes ~1 cup)

In a jar, combine balsamic vinegar, Dijon and honey. Slowly add olive oil while whisking or shake vigorously in a sealed jar to emulsify. Season with salt and pepper. Taste and adjust sweetness or acidity. Store refrigerated and shake before use.

Bleu Cheese Dressing (makes ~1 cup)

In a bowl, whisk buttermilk and mayonnaise until smooth. Stir in crumbled bleu cheese and white wine vinegar. Season with garlic powder, salt and pepper. For a chunkier dressing, fold in more crumbled cheese. Refrigerate at least 30 minutes to let flavors meld; stir before serving.

Light Italian Vinaigrette (makes ~1 cup)

Combine red wine vinegar, minced garlic, Italian seasoning and salt in a bowl or jar. Add water and then slowly whisk in olive oil until combined. Taste and adjust seasoning. Chill 10–15 minutes. Shake before using.