Seasonal Vegetable Salad with Ranch Dressing

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

This summer salad, which can be modified by experimenting with ingredients, is best made closer to harvest season. Whatever you find in your garden or at the farmers market, combine it in this vitamin-rich salad. The broccoli should be very young and tender, the potatoes, as well as the green beans, should have thin skins. And the cherry tomatoes on the vine should exude a garden-like aroma. Homemade ranch dressing, popular in the US as a salad dressing and dip, will elevate the flavor of this dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

230 g small red potatoes, halved
1 cup fresh corn kernels (from 2 ears)
1 cup chopped fresh green beans or wax beans
1 cup small broccoli florets
1 cup cherry tomatoes, halved
1 cucumber with skin, chopped
Ranch dressing, recipe included
4 cups assorted torn greens (such as arugula, romaine, and watercress)
1 cup sprouts, such as alfalfa, broccoli, radish, or pea (optional)
Young pea shoots, for garnish (optional)

Ranch sauce

1 clove of garlic
1/2 tsp salt
1 cup mayonnaise
1/3 cup sour milk
2 tablespoons chopped parsley
2 tbsp chopped chives
1 green onion, thinly sliced
1 teaspoon white wine vinegar

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

SaladPlace the potatoes in a small saucepan with enough cold water to cover and season with salt. Bring to a boil, then simmer uncovered until tender (about 5 minutes). Drain and place the potatoes in a large bowl.
Bring a medium saucepan of water to a boil and season generously with salt. Fill a small bowl with ice water, also season with salt. Add the corn, green beans, and broccoli to the boiling water and cook until slightly tender but still crisp, about 2 minutes. Use a slotted spoon or colander to remove the vegetables and immediately plunge them into ice water. Drain.

Pat the vegetables dry and add them to the bowl with the potatoes, tomatoes, and cucumber. Toss the salad with 1/2 cup of the dressing. Taste and add more salt and pepper if desired. The salad can be prepared up to this point 2 hours before serving and stored in the refrigerator.

Know-how

Blanching is the process of plunging vegetables into boiling salted water and then plunging them into ice water. To preserve the vibrant color of green vegetables, it's important to ensure the water is briskly boiling before adding them, and to cook them uncovered..
When serving, toss the salad with the greens, sprouts, young shoots (if desired), and a little extra dressing if you like it thick. Pass the remaining dressing around the table as needed.

Ranch sauceCrush the garlic clove and sprinkle with salt. Using the flat side of a large knife, crush and mash the mixture until it forms a coarse paste. Scrape the mixture into a small bowl, add the remaining ingredients, and whisk well to form a creamy sauce. Use immediately or store in a tightly sealed container in the refrigerator for up to 3 days.