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Playing Crudités Salad with Ranch Dressing


  • 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


Serves: 4 servings



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.