Market Salad with Ranch Dressing

Printemps 2007
food and drink

BY: Lucy Waverman

At most spas the salad bar has a combination of greens that usually includes romaine and baby spinach. There is also a choice of dressings - serve the dressing on the side and let people use as much as they want. One tbsp (15 mL) is usually the right amount. This dressing keeps 1 week, refrigerated.

6 cups (1.5 L) mixed greens

Ranch Dressing
½ tsp (2 mL) finely chopped garlic
½ cup (125 mL) buttermilk
¼ cup (50 mL) light sour cream
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) chopped fresh dill
Salt and freshly ground pepper

1.Place greens in a bowl.

2. Whisk together garlic, buttermilk, sour cream, lemon juice and dill.
Season with salt and pepper.

3. Toss greens with ¼ cup (50 mL) of dressing. Refrigerate the remainder and serve separately during the salad course.
during the salad course.

Serves 4

What to Serve