Garden Salad

This easy garden salad combines iceberg lettuce with fresh vegetables like tomatoes, cucumbers, red onions, and radishes, all drizzled with a homemade buttermilk dressing and topped with chopped hard-boiled eggs and homemade croutons.

Course lunch, Salad, side

Cuisine American

Keyword garden salad recipe, how to make a garden salad, what's in a garden salad

Prep Time 10

Total Time 10

Servings

Calories 188kcal

Author Beth Pierce

Ingredients

Buttermilk Ranch Dressing

1/3 cup mayonaisse
1/3 cup buttermilk
1/3 cup sour cream
2 cloves garlic pressed
1/4 teaspoon onion powder
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice

Garden Salad

1 medium head iceberg lettuce
1 cup cherry or grape tomatoes
1 cup English cucumber slices
1/4 cup thinly sliced red onion
1/4 cup sliced radishes
2 hard-boiled eggs peeled and chopped
1 cup homemade croutons

Instructions

In a medium bowl, whisk together the mayonnaise, buttermilk, and sour cream until smooth and creamy. Add the garlic, onion powder, chives, dill, and parsley. Season with salt and pepper to taste.
Whisk in the lemon juice, adding more or less to taste. Store in an airtight container in the refrigerator until ready to serve.
Add the iceberg lettuce, tomatoes, sliced cucumber, sliced red onions, radishes, chopped hard-boiled eggs, and homemade croutons to a large serving bowl. Drizzle the desired amout of dressing over the salad and toss to coat.

Nutrition