Ingredients

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon thinly sliced chives
• 1 tablespoon roughly chopped fresh parsley
• 2 cloves garlic, finely minced
• 2 bunches pencil-thin asparagus, woody ends trimmed, stalks cut on the bias into 1/2-inch pieces (3 to 4 cups)
• 3 cups spring lettuce mix
• 3 cups baby spinach, stems removed
• 1 cup watercress
• 2 shallots, thinly sliced into rounds
• 1 pint grape or cherry tomatoes (multi-color if available), halved
• Kosher salt and freshly ground black pepper

Instructions

1. Watch how to make this recipe.
2. For the ranch dressing: Place the mayonnaise, sour cream, buttermilk, vinegar, mustard, chives, parsley and garlic in a bowl; whisk until completely combined. Refrigerate, covered, until ready to serve.
3. For the salad: In a large bowl, toss the asparagus, lettuce, spinach, watercress, shallots and tomatoes together. Season with salt and pepper. Drizzle with ranch dressing and serve.