Garden Salad Recipe

Wash and thoroughly dry spring mix leaves. Use a salad spinner or pat dry with clean towels and transfer to a large serving bowl.

Core and slice heirloom tomatoes into 1/2-inch wedges (or large slices), then add to the bowl with the greens.

Peel the red onion and slice very thinly into half-moons. If onion is strong, soak slices in cold water for 5 minutes then drain and pat dry; add to the bowl.

If using cucumber, thinly slice half a medium cucumber and add to the bowl.

Chop parsley finely and tear basil leaves if using; sprinkle herbs over the salad. Season the assembled salad lightly with 1/4 teaspoon salt and 1/4 teaspoon black pepper, tossing gently to combine. Keep chilled until ready to dress and serve.

Combine base

In a small bowl or jar, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth.

Thin and flavor

Whisk in 1/4 cup buttermilk to loosen the dressing. Add 1 tablespoon chopped chives, 1 tablespoon chopped fresh dill (or 1 teaspoon dried), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning or buttermilk for desired thickness (add up to 2 tablespoons more buttermilk if you want pourable).

Cover and refrigerate at least 15 minutes to let flavors meld. Shake or whisk again before serving. Store leftover ranch in an airtight container for up to 5 days.

Emulsify

In a small bowl or jar, whisk together 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon minced garlic and 1/2 teaspoon honey.

Finish

Slowly whisk in 1/4 cup extra-virgin olive oil until fully emulsified. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity or sweetness as needed (add a pinch more salt or 1/4 teaspoon honey).

Refrigerate briefly or serve immediately. If refrigerated, let come to room temperature and whisk before using. Keeps in refrigerator for up to 1 week.

Just before serving, choose either the ranch or the balsamic vinaigrette. Drizzle about 2 tablespoons dressing per serving over the salad (adjust to taste) and gently toss to coat the greens and vegetables evenly.

Divide the dressed salad among plates or serve family-style. Offer extra dressing on the side.