Green Salad with Buttermilk Ranch

This vibrant green salad brings together the freshness of spring with a creamy homemade ranch dressing that elevates simple vegetables to a memorable side dish. The combination of three types of peas with crisp lettuce creates delightful textures in every bite, while the herb-infused buttermilk dressing ties everything together perfectly.

I first made this salad for an outdoor spring lunch with friends, and it's become my signature dish whenever I want to impress guests without spending hours in the kitchen. The combination of bright green vegetables with the creamy dressing never fails to get compliments.

Ingredients

• Buttermilk: gives the dressing its characteristic tangy flavor and creates the perfect pourable consistency
• Mayonnaise: provides richness and body to the dressing while helping emulsify the ingredients
• Fresh herbs: particularly dill and chives add bright flavor notes that store bought dressings simply cannot match
• Green beans: select firm beans with vibrant color and no brown spots for best texture and flavor
• Sugar snap peas: look for plump pods that make a snapping sound when broken for maximum sweetness
• Fresh green peas: when in season these are incomparable but frozen work wonderfully year round
• Boston or Romaine lettuce: choose crisp fresh heads with no browning for the ideal base

Step-by-Step Instructions

Blanch the Green Beans:

Bring a large pot of well salted water to a boil and prepare an ice bath in a separate bowl. Cook the green beans in the boiling water for 2 to 5 minutes until they reach a tender crisp texture. Immediately transfer to the ice bath using a slotted spoon to stop cooking and preserve their bright color. Once cooled completely remove promptly and drain on a towel lined baking sheet to prevent sogginess.

Cook the Sugar Snap Peas and Green Peas:

Using the same pot of boiling water add the sugar snap peas and cook for 2 to 4 minutes until tender crisp but still bright green. Add fresh or frozen green peas during the final minute of cooking. Transfer both to the ice bath quickly then remove and drain alongside the green beans once completely cooled.

Prepare the Buttermilk Ranch Dressing:

In a medium bowl whisk together buttermilk and mayonnaise until smooth. Add minced shallot garlic fresh dill and 2 tablespoons of chives along with lemon juice Dijon mustard salt and freshly ground black pepper. Taste and adjust seasoning as needed before using.

Assemble the Salad:

Place torn or sliced lettuce in a large salad bowl. Pat the blanched vegetables completely dry with a clean kitchen towel to ensure the dressing adheres properly. Add the green beans sugar snap peas and green peas to the lettuce. Sprinkle with the remaining chives then drizzle with half the dressing and toss thoroughly to coat all ingredients evenly.

Pin it

My absolute favorite part of this recipe is the homemade buttermilk dressing. After years of using bottled ranch I discovered how simple it is to make from scratch and the flavor difference is remarkable. Now my family refuses to go back to store bought versions.

Make Ahead Strategies

The beauty of this salad lies in its make ahead possibilities. You can blanch and cool all the vegetables up to 24 hours in advance storing them wrapped in paper towels in an airtight container in the refrigerator. The dressing actually improves with time allowing flavors to meld so prepare it up to 3 days ahead. Just before serving bring vegetables to room temperature pat dry if necessary and toss with the dressing for maximum flavor.

Seasonal Variations

This versatile salad transforms beautifully throughout the year. In summer replace some or all components with blanched asparagus sweet corn kernels or thinly sliced radishes. Fall versions work well with blanched Brussels sprout leaves and toasted nuts. Winter adaptations might include roasted butternut squash cubes or thinly sliced fennel. The dressing remains delicious with all these variations.

Serving Suggestions

While perfect as a side dish this salad easily becomes a main course with thoughtful additions. Top with grilled chicken poached salmon or hard boiled eggs for protein. Crumbled bacon adds delightful texture and flavor. For vegetarian options add chickpeas or white beans. Serve alongside crusty bread and a glass of crisp white wine for a lovely light meal.

Storage Tips

If you anticipate leftovers store the components separately. Keep the blanched vegetables and lettuce in the refrigerator wrapped in paper towels inside airtight containers. Store dressing separately in a jar with a tight fitting lid. The undressed vegetables will keep for 2 to 3 days while the dressing stays fresh for up to 1 week refrigerated. Assemble portions as needed to maintain optimal texture.

Pin it

Frequently Asked Questions

→ Can I make the buttermilk ranch dressing ahead of time?

Yes, the buttermilk ranch dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The flavors will actually develop and improve over time. Just whisk it before using if any separation occurs.

→ What can I substitute for buttermilk?

If you don't have buttermilk, you can make a quick substitute by adding 1½ teaspoons of lemon juice or white vinegar to ½ cup of regular milk and letting it sit for 5-10 minutes until slightly thickened. Plain yogurt thinned with a bit of milk also works well.

→ How do I prevent the vegetables from getting soggy?

To keep your vegetables crisp, don't leave them in the ice bath longer than needed to cool them. Pat them thoroughly dry with kitchen towels before adding to the salad. Also, only dress the salad right before serving, or serve the dressing on the side.

→ Can I use frozen green beans instead of fresh?

Yes, frozen green beans will work, though they may have a slightly softer texture than fresh ones. Thaw them first and adjust the blanching time—they'll need less time than fresh beans since they're already partially cooked before freezing.

→ What proteins pair well with this salad?

This versatile salad pairs beautifully with grilled chicken, salmon, or shrimp. For vegetarian options, add hard-boiled eggs or chickpeas. The buttermilk ranch dressing complements most proteins well, making this a flexible side dish that can be turned into a complete meal.

→ How can I make this salad vegan?

To make a vegan version, replace the buttermilk with plant-based milk soured with a little lemon juice, and use vegan mayonnaise. You'll get a similar tangy creaminess while keeping the dish plant-based.