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Layered Salad with Buttermilk Ranch Dressing

Photo: Antonis Achilleos; Styling: Gerri Williams


Prep time 30 mins
Cook time 5 mins
Yield Serves 8
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

Nutrition Information

  • calories 284
  • fat 15 g
  • satfat 2 g
  • protein 13 g
  • carbohydrate 27 g
  • fiber 10 g
  • cholesterol 8 mg
  • sodium 795 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

Fresh Start for Spring
Also appeared in: All You, July, 2012;