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Green Salad with Green Beans, Peas, and Buttermilk Ranch Dressing
Adapted from Just Cook It! by Justin ChappleThe original recipe called for 3/4 teaspoon (each) garlic powder and onion powder. I went with fresh garlic and a shallot. Using dried garlic and onion will give it that "classic" flavor that many are probably familiar with, so that's an option if you want to use those. I also perked it up with extra herbs, a dash of Dijon mustard, and some lemon juice. And I've also made with a little minced anchovy whisked into it. (1 to 2 small filets.) Not everyone loves those, so I didn't include them in the recipe, but in the same way they add a slightly salty umami flavor to a good Caesar Salad, they do the same here.Feel free to use another sharp herb in place of the fresh dill, such as tarragon or chervil. To make this more of a complete meal, you could add cubes of grilled chicken or shrimp, little balls of mozzarella, and/or cherry tomatoes.
Ingredients
  • ½ cup (125ml) buttermilk
  • ½ cup (120g) mayonnaise
  • 1 medium shallot, peeled and minced
  • 1 to 2 cloves garlic, peeled and minced
  • 2 tablespoons minced fresh dill
  • ½ cup (20g) minced or snipped fresh chives, plus 2 tablespoons minced chives
  • 1 teaspoon freshly squeezed lemon juice or red wine vinegar
  • 1 teaspoon Dijon mustard or ½ teaspoon dry mustard (optional)
  • ¼ teaspoon kosher or sea salt
  • freshly ground black pepper
  • ½ pound (225g) green beans, trimmed
  • ½ pound (225g) sugar snap peas, tough tips and strings removed
  • 1 cup (140g) fresh or frozen (thawed) green peas
  • 1 small head Boston or Romaine lettuce, cored and leaves torn or sliced (I often slice Romaine and tear softer lettuces, like Boston)
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