Romaine, Cucumber, and Grape Tomato Salad with Ranch Dressing

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We like romaine lettuce for this pretty salad but any sturdy green will do. The extra dressing - also perfect as a dipping sauce for chicken fingers or chicken wings - will keep, covered, in the refrigerator for up to a week.


1/2 cup mayonnaise
3 tablespoons buttermilk
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon white wine vinegar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon celery seeds
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large clove garlic, minced

2 large heads romaine lettuce, outer leaves removed
1 cup grape tomatoes
1 cucumber, coarsely chopped


For the dressing, whisk together the dressing ingredients; set aside.

For the salad, chop the lettuce into bite-size pieces; place in a bowl with the tomatoes and cucumber. Toss salad with just enough dressing to lightly coat the greens (reserve extra for another use). Serve immediately.

Servings: 4 to 6
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Y'all Come Eat

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