Photo: Antonis Achilleos; Styling: Gerri Williams 
Prep Time
30 Mins
Cook Time
5 Mins
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.

How to Make It

Step 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.

Step 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.

Step 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

Ratings & Reviews


April 28, 2015
This salad was absolutely delicious! I followed the recipe except I used bottled ranch dressing. No doubt it would be even better with the homemade dressing.  I will definitely make this again!