Crudités Salad with Ranch Dressing

Serve this alongside Rachael's Thanksgiving Stromboli.

Ingredients

Leftover crudite such as red and green bell pepper strips, cherry tomatoes, celery and carrot sticks, radishes, chopped into bite-size pieces
1-2 heads Romaine lettuce
For the ranch dressing:
1 cup buttermilk
1/4 cup sour cream
1 tablespoon white wine vinegar
1 clove garlic, grated
A few dashes of hot sauce
2 tablespoons (about a palmful) fresh flat-leaf parsley, chopped
2 tablespoons (about a palmful) fresh dill, chopped
1 tablespoon (a small palmful) fresh chives, chopped
Salt and freshly ground black pepper

Aired on:

November 21, 2007

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Yields: 4 servings

Preparation

In a medium-size bowl, mix together the buttermilk, sour cream, white wine vinegar, garlic, hot sauce, parsley, dill and chives. Season with salt and freshly ground black pepper.

In a large salad bowl, combine the romaine and chopped crudite. Add the ranch dressing and toss to coat.