House Salad Recipe
mix of local lettuces and seasonal veggies served with garlic croutons and buttermilk ranch
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Ingredients
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Salad Base
Croutons
Buttermilk Ranch Dressing
Method
Prepare Salad Base
- 1
Wash and Chop Vegetables
Thoroughly wash the mixed local lettuces under cold water and dry them using a salad spinner. Chop the lettuces into bite-sized pieces and place them into a large salad bowl.
- 2
Add Other Vegetables
Halve the cherry tomatoes and add them to the salad bowl. Peel and slice the cucumber into thin rounds, then add to the bowl. Grate or julienne the carrot and add to the mix. Chop the bell pepper into bite-sized pieces and combine with the other veggies.
Make Croutons
- 3
Prepare Bread
Preheat your oven to 375°F (190°C). Cut the bread into cubes and place them into a mixing bowl.
- 4
Season and Bake
Drizzle the olive oil over the bread cubes, sprinkle with garlic powder and salt. Toss until evenly coated. Spread the cubes on a baking sheet in a single layer and bake for 10-15 minutes or until golden brown, tossing halfway through.
Make Buttermilk Ranch Dressing
- 5
Combine Ingredients
In a mixing bowl, whisk together the buttermilk, mayonnaise, and sour cream until smooth.
- 6
Add Seasonings
Mince the garlic clove and add it to the mixture along with dried dill weed, salt, and black pepper. Whisk until well combined. Taste and adjust seasonings if necessary.
Assemble Salad
- 7
Combine Salad Ingredients
Once all components are ready, add the prepared salad base into a large bowl. Top with the baked garlic croutons.
- 8
Serve with Dressing
Drizzle the buttermilk ranch dressing over the salad just before serving, or serve on the side for guests to add as desired.