Spring Salad with Cheesy Ranch Dressing

Prep Time: 25 Minutes

Time to Table: 25 Minutes

Serves: 6


  • 3/4 cup Daisy Cottage Cheese
  • 3/4 cup low fat buttermilk
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon chopped fresh dill
  • 1/8 teaspoon ground black pepper
  • 4 cups Romaine lettuce, torn
  • 3/4 cup sliced and quartered cucumber
  • 1/2 cup frozen corn kernels, cooked, cooled, and drained
  • 1/2 cup thinly sliced radishes
  • 1/2 cup sugar snap peas
  • 1/2 cup sliced orange bell pepper
  • 1 cup canned chickpeas, rinsed and drained


In a blender or food processor, process the cottage cheese and the buttermilk for 15 seconds or until almost smooth. Add the chives, parsley, lemon juice, mustard, garlic, dill and black pepper; pulse to combine. Transfer the dressing to 2-cup container. Cover and refrigerate (for up to 3 days). Toss the lettuce, cucumber, corn, radishes, sugar snap peas, bell pepper, and chickpeas in a large bowl. Divide the salad evenly among 6 salad plates. Drizzle each salad with 1/4 cup dressing. Serve immediately.