Ingredients

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 1/2 cup grated Parmesan
• 1 tablespoon Dijon mustard
• 1 dash cracked pepper
• 2 anchovies, roughly chopped
• 2 cloves garlic, grated
• 1/4 cup fresh parsley leaves
• 2 teaspoons fresh dill
• 12 fresh basil leaves
• 8 ounces spinach leaves
• 1 head green leaf lettuce, chopped
• 1/2 head iceberg lettuce, chopped
• 2 cups store-bought croutons
• 1 cup grated Cheddar
• 1 cup red cherry tomatoes
• 1 cup yellow cherry tomatoes
• 1/2 cup bacon bits
• 6 hard-boiled eggs
• 2 carrots, peeled and sliced
• 1 cucumber, sliced and halved
• 1/2 red onion, diced

Instructions

1. For the dressing: Add the mayonnaise, sour cream, buttermilk, Parmesan, mustard, pepper, anchovies and garlic to a blender and blend until smooth.
2. Chop the parsley, dill and basil finely, add to the blender and pulse to combine. Pour into a mason jar until ready to use.
3. For the salad: Arrange the spinach, green leaf lettuce, iceberg, croutons, Cheddar, tomatoes, bacon bits, eggs, carrots, cucumber and red onion however you like in a bowl, pour over dressing to taste and serve.