Food Network’s recipe is the perfect summer salad for a backyard patio party.  This no-hassle, no-fuss recipe pulls a punch when set up buffet-style.  Lay out the greens and toppings in small, ornate dishes and have everyone prepare their own salad by throwing whatever they want, and in whatever amount, into their own bowl.  Set out several dressing options at the end of the table and everyone is happy!  BONUS: use Food Network’s recipe below for a creamy, homemade ranch.

Salad Ingredients

3 cups mixed salad greens
8 whole romaine leaves
1 pint grape tomatoes, halved
One 14-ounce can kidney beans, drained and rinsed
One 4-ounce can pitted mixed olives
2 red bell peppers, sliced
2 yellow bell peppers, sliced
4 hard-boiled eggs, peeled and sliced
2 avocados, sliced
8 ounces mushrooms, sliced
8 ounces fresh mozzarella, cubed
1 English cucumber, halved then sliced
1 bunch asparagus, blanched and sliced into pieces
1/2 cup sunflower seeds
8 radishes, halved
Salt and ground pepper
Salt and ground pepper

Homemade Creamy Ranch Ingredients

Herby Ranch Dressing:
1 cup (real) mayonnaise
1/2 cup buttermilk (more as needed to reach desired consistency)
1/2 cup sour cream
1/4 cup Italian flat-leaf parsley leaves, chopped
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh oregano
3 teaspoons white vinegar
2 teaspoons Worcestershire sauce
Salt and ground pepper

Ranch Directions:

Combine the mayonnaise, buttermilk, sour cream, parsley, chives, oregano, vinegar, Worcestershire sauce and salt and pepper to taste in a bowl. Chill for a couple of hours before serving.

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