Crudites Salad with Ranch Dressing

by Rachael Ray Show Staff 4:00 PM, November 20, 2007

Aired November 20, 2007

Serves 4 servings
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


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.