Rainbow Ranch Salad
This colorful Ranch salad is packed with fresh vegetables and a creamy, tangy homemade dressing. It's a satisfying meal that's surprisingly easy to put together.
Ingredients
- 8 cups mixed salad greens
- 1.5 cups cherry tomatoes
- 1 large cucumber
- 2 medium carrots
- 0.5 red onion
- 0.75 cup canned corn kernels
- 0.5 cup black beans
- 0.5 cup plain Greek yogurt
- 0.25 cup buttermilk
- 2 tablespoons fresh chives
- 1 tablespoon fresh parsley
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon dried dill
- 0.25 teaspoon salt
- 0.13 teaspoon black pepper
Instructions
- Wash 8 cups mixed salad greens thoroughly and spin dry. Place them in a large serving bowl.
- Wash 1.5 cups cherry tomatoes and cut them in half. Add them to the bowl with the greens.
- Peel 1 large cucumber and finely dice it. Add the diced cucumber to the serving bowl.
- Peel 2 medium carrots and grate them using a box grater or food processor. Add the grated carrots to the serving bowl.
- Peel and finely slice 0.5 red onion. Add the sliced red onion to the serving bowl.
- Drain and rinse 0.75 cup canned corn kernels. Add them to the salad. Drain and rinse 0.5 cup black beans. Add them to the salad as well.
- In a medium bowl, combine 0.5 cup plain Greek yogurt, 0.25 cup buttermilk, 2 tablespoons finely chopped fresh chives, 1 tablespoon finely chopped fresh parsley, 0.5 teaspoon garlic powder, 0.25 teaspoon onion powder, 0.25 teaspoon dried dill, 0.25 teaspoon salt, and 0.13 teaspoon black pepper. Whisk all the dressing ingredients together until smooth and well combined.
- Pour the prepared Ranch dressing over the salad ingredients in the large serving bowl. Toss gently to coat all the vegetables and greens evenly.
- Serve the Rainbow Ranch Salad immediately. Garnish with an extra sprinkle of 1 tablespoon fresh chives and 1 tablespoon fresh parsley for a fresh finish.