Shrimp Salad with Buttermilk Ranch Dressing

Salads are a lifesaver for busy, summer days. I usually make a big, leafy salad twice per week and use it to accompany my meals, or add some protein for a quick and nutritious meal. This one is a mix of spinach, arugula, leaf lettuce, red onion, tomato, sweet bell pepper, carrots, red cabbage, and green cabbage, and I added some leftover corn on the cob and 4 ounces of cooked and chilled shrimp.

The real treat here is homemade buttermilk ranch dressing.

Fresh greens and vegetables with chilled shrimp and creamy buttermilk ranch dressing.

Buttermilk Ranch Dressing

1/2 cup buttermilk

1/4 cup sour cream

1/4 cup mayonnaise

1 tablespoon minced garlic

1 tablespoon lemon juice

1 tablespoon fresh chives

1 teaspoon dill

1/8 teaspoon kosher salt

1/8 teaspoon black pepper

1/8 teaspoon cayenne pepper

Place all ingredients in a mason jar and shake until blended. Refrigerate for an hour before using. Will keep in refrigerator for a week, if it lasts that long. This makes a great dip, too. Just add more sour cream and increase seasonings to your taste.

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