The various colors and textures of Layered Salad with Buttermilk Ranch Dressing make for a pretty presentation in a clear glass bowl. You can even prepare this layered salad a few hours in advance up until the point at which you add the dressing. Dress the layered salad no more than 10 minutes before serving.
1/2 cup buttermilk
1/4 cup mayonnaise
2 tablespoons sour cream
1 teaspoon white wine vinegar
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1 tablespoon finely chopped fresh chives
Salt and pepper
1 pound fresh or frozen peas
2 yellow summer squash, cut into 1/2-inch dice
2 zucchini, cut into 1/2-inch dice
6 cups mesclun greens or mixed baby lettuces
2 red bell peppers, seeded, cut into 1/2-inch dice
10 scallions, thinly sliced
1 large cucumber, seeded, cut into 1/2-inch dice
2 large tomatoes, seeded, cut into 1/2-inch dice
1 cup roasted, salted sunflower seeds
How to Make It
In a medium bowl, whisk together buttermilk, mayonnaise, sour cream, vinegar, mustard, garlic powder and chives until well combined. Season with salt and pepper. Cover and refrigerate until ready to use.
Bring a large pot of salted water to boil over high heat. Add peas and boil until tender, about 2 minutes. Drain, run peas under cold water and drain again. In a medium bowl, toss together squash and zucchini.
In a large bowl, layer peas, 3 cups greens, red bell peppers, scallions, squash-zucchini mixture, 3 cups greens, cucumber and tomatoes. Pour dressing over top and set aside until layers are soaked through, about 5 minutes. Before serving, top with sunflower seeds.