Spring Greens

So spring keep popping in and out around here. One day its beautiful, sunny, and warm the next we have snow. The joys of living in Vermont! So through all this I read through all my other food bloggy buddies and they are seeing spring time favorites in the grocery store or better their gardens and farmers markets while am stuck here still living on gourds! So the other evening I was walking around our local co-op and spotted some fresh green beans. Of course I plopped them in my cart without a second glance. When I arrived home and unpacked I took one look at the green beans and decided I wanted a spring time salad. What better way to get the essence of spring than in a fresh salad!

So I began rummaging around my fridge to see what goodies I had to make this. First thing I spotted was leftover buttermilk I needed to use up and a bunch of fresh herbs that were not gonna last much longer. And that is when I decided on a nice herb ranch dressing to top a fresh salad of green beans, romaine, red onion and tomato!

Spring Salad with Herb Buttermilk Dressing


1/4 cup sour cream (I used lite)
1 Tbsp. mayo (cannot bring myself to use low fat on this!)
A heft handful of whatever fresh herbs, you have on hand, chopped fine. I used dill, sage, thyme, and tarragon.
Salt & Pepper to taste
Squeeze lemon juice
1/2 cup or so of buttermilk (I used low fat)

Chop the herbs nice and fine you don’t want anything too big to over power the taste and they should be uniform in size. You can use some dried herbs here but use 2/3s less than you would fresh, and don’t use all dried herbs. Now whisk together the herbs, sour cream, mayo, lemon juice and slat and pepper. Once combined drizzled in the buttermilk as you would olive oil until you have the desired consistency. I used approximately 1/2 cup. I was looking for something a little thinner to drizzle over my greens but not over whelm them.

To make the salad I chopped everything in nice bite size pieces and for the green beans I blanched them in boiling water for about 2 minutes and dropping in an ice bath. They turned this beautiful bright green while still remaining really crisp. Everything that spring veggies should be!

Spring Salad with Herb Ranch Dressing


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