Vegetable Salad with Ranch Dressing

5 from 3 votes

Vegetable Salad with Ranch Dressing is a simple, easy-to-make homemade salad recipe combining crisp vegetables with creamy, tangy dressing.

Prep Time15

Course: Dinner, Lunch

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: people

Calories: 156kcal

Author: Kushi

To a blender/mixer jar, add mayonnaise, yogurt/curds, lemon juice, and black pepper powder. Pulse it for 10 to 20 seconds until emulsified.
3 tablespoon Mayonnaise, 6 tablespoon Yogurt, 3 tablespoon Lemon juice, 1 teaspoon Black pepper powder

In a large bowl, add sliced cucumber, carrots, boiled/microwaved sweet corn kernels, finely chopped dill leaves, and salt.
1 ½ cups Cucumber, 1 ½ cups Carrot, 1 cup Frozen Sweet corn, 2 tablespoon Dill leaves, ½ teaspoon Salt
Add the dressing and mix everything together. Serve and Enjoy!

Boil the frozen corn in hot, salted water or microwave until it becomes tender.
For fresh vegetables, add lettuce, broccoli, mixed greens, cherry tomatoes, avocado, red onions, celery, or bell peppers. The more veggies, the better. Add seasonal produce.
Instead of yogurt, sour cream or Greek yogurt can be used for the dressing.
You can add a pinch of garlic and onion powder if desired for the dressing.
Storebought ranch dressing can also be used, but note that homemade is fresh and healthier, customized to your taste buds and dietary needs.
You can add roasted seeds, nuts, or crispy bacon bits for the crunch.