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Modern Garden Salad

Modern Garden Salad with Homemade Ranch dressing

Ingredients
  

For the Salad:

  • baby potatoes - 1 lb
  • red bell pepper - 1 halved, seeded, and cored
  • olive oil - 1 tablespoon
  • salt - 1/2 teaspoon
  • butter lettuce - 10 leaves torn into bite-sized pieces
  • mini heirloom tomatoes or cherry tomatoes - 1/2 lb halved
  • snow peas - 1 1/2 cup sliced
  • small purple onion - 1 thinly sliced
  • fresh dill - 2 tablespoons finely chopped

For the Ranch Dressing:

  • mayonnaise - 5 tablespoons
  • sour cream - 5 tablespoons
  • lemon juice - 1 teaspoon
  • garlic - 1 clove
  • salt - to taste
  • freshly ground black pepper - 1/2 teaspoon
  • paprika - 1/4 teaspoon
  • chopped dill - 1 tablespoon

Instructions
 

  • Preheat oven to 400 degrees F.
  • Halve the potatoes and place them on a baking sheet along with the bell pepper halves.
  • Drizzle the veggies with olive oil and season with salt. Mix well.
  • Roast the vegetables for 25-30 minutes, until tender.
  • Remove the peppers and potatoes from the oven.
  • Place the peppers in a bowl; cover tightly with plastic wrap (so they steam) and let cool until slightly warm. Then cut into strips.