Here’s another easy Ranch dressing. In fact, I didn’t have buttermilk so I created a substitute with 1 teaspoon of vinegar in 1/3 cup milk. Just stir it in and let it sit for 5 minutes or so and you’ll have some slightly curdled buttermilk-like base for dressings. You can also use lemon juice.
I used some leftover roasted chicken thighs and one of the first tomatoes from my garden in this salad. I love this time of year when I can partially decide what’s for dinner by strolling through the vegetable garden. If you wanted a lighter salad, you could leave out the chicken. With the chicken it makes a great light meal. Thanks to Raising the Salad Bar: Beyond Leafy Greens–Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More for this one. (That’s an affiliate link so I’ll make a few cents if you buy something from Amazon after clicking it.) Lots of good salad recipes in that book.