Anti Inflammatory Garden Salad with Buttermilk Ranch
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4 servings
For the buttermilk ranch
- Ā½ cup mayonnaise
- Ā½ cup buttermilk
- 2 tbsp sour cream
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the amount of sour cream used here (~1 1/2 tsp per serving) is likely fine. If you prefer to always avoid sour cream, please tap it and change its rating to Red.
- 1 small garlic clove, finely grated or minced
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp white wine vinegar
- Ā½ tsp onion powder
- Ā¼ tsp dried mustard
- salt and pepper, to taste
For the salad
- 1 large head romaine lettuce, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 english cucumber, sliced into half-moons
- Ā½ cup shredded carrots
- Ā¼ red onion, thinly sliced
- Ā½ cup radishes, thinly sliced
- Ā¼ cup shredded cheddar cheese (optional)
Instructions
- 1
In a medium bowl, whisk together the mayonnaise, buttermilk, and sour cream until smooth. Add the garlic, chives, dill, parsley, white wine vinegar, onion powder, and dried mustard, then whisk again until fully combined. Season with salt and pepper to taste.
- 2
Cover the dressing and refrigerate for at least 30 minutes, until the flavors have melded and the dressing has thickened slightly.
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