This salad reminds me of a modern relish salad, and it packs the flavor and crunch for a delicious Spring meal!
Whole Sister’s Ranch
1 tablespoon extra-virgin olive oil
12 asparagus, cut into 3 even pieces
3 – 4 ounces of romaine lettuce
1 cup arugula, optional
1 cup chunked English or Persian cucumbers
1 small bunch of radishes, cut into halves
1 six ounce can California Green Olives
2 – 3 medium size carrots, cut into slices
Ranch Dressing – originated from @WholeSisters
1 cup light olive oil
1 Tablespoon lemon juice
2 Tablespoons red wine vinegar
¾ teaspoon salt
¾ teaspoon pepper
½ – 1 teaspoon onion powder
½ – 1 teaspoon garlic powder
½ cup unsweetened coconut milk
1 handful basil and chives, or your favorite herbs
Make the Marinated Red Onions least 2 hours or more ahead of time.
Make the WholeSisters Ranch dressing: Using an immersion blender, blend the Coconut milk to combine, as it typically separates. Transfer to a mason jar, add the all the other ingredients and blend until combined.
In a large pan, over medium heat, warm 1 tablespoon olive oil. Add the asparagus and sprinkle salt all over. Stir and cook until golden brown, for about 3 – 4 minutes. When done set aside to let cool. Set aside and let cool before assembling.
On a large platter, place the romaine and arugula down first. Evenly, sprinkle salt all over the greens. Working in sections, place the rest of the vegetables: the carrots, cucumbers, radishes and California olives around the platter. Top with the Marinated Red Onions and a bit of the oil.
Serve with the delicious Ranch and enjoy!
Keywords: spring salad, vegetable salad