Spring comes alive with this vibrant spring medley garden salad of crisp, tender, and creamy textures—where garden-fresh veggies meet bold, crave-worthy flavor. Peppery radishes, cool cucumbers, and sweet peas mingle with delicate hearts of palm and artichoke hearts, all tossed in a bed of baby greens and fresh dill. A drizzle of tangy Dijon Ranch herb vinaigrette ties it all together, while blue cheese crumbles and spiced nuts add richness and crunch in every bite. It’s bright, it’s exciting, and it tastes like the season in full bloom.
This homemade Dijon Ranch Herb Vinaigrette is where creamy comfort meets zesty brightness. It starts with the tang of Dijon mustard and the cool, herby essence of classic ranch—think dill, chives, and parsley—blended into a light vinaigrette base. A splash of vinegar adds punch, while olive oil smooths it out, giving it a silky texture that clings beautifully to greens.
It’s lighter than a traditional ranch but still packs all the bold, savory flavor, with a fresh herbal lift and just enough acidity to keep things lively. Perfect for drizzling over crisp salads, spooning onto grain bowls, or dipping spring veggies straight from the garden.
Don’t miss our proprietary Ranch Revolution herb blend available right here on our website!
Spring Medley Garden Salad with Dijon Ranch Herb Vinaigrette, Spiced Nuts and Blue Cheese Crumbles
Ingredients
Dijon-Ranch Vinaigrette
- 2 tbsp. Dijon mustard
- 4 tsp. Ranch Revolution herb blend (available on our website)
- 1/4 cup white wine vinegar
- 2 tbsp. red wine vinegar
- 1/2 cup extra-virgin olive oil
Salad Fixings
- 4 spears heart of palm
- 1 medium celery root (peeled, steamed, cooled and cut into bite-sized pieces)
- 1/2 cup English peas (raw)
- 1/2 English cucumber
- 16 snow peas
- 1 watermelon radish (peeled and thinly sliced, then quartered)
- 8 radishes (thinkly sliced)
- 8 canned artichoke hearts (or marinated artichoke hearts)
- 1 large firm avocado (cut into bite-sized pieces)
- 8 sprigs fresh dill
- 1/2 cup blue cheese crumbles
- 1 tsp. Ranch Revolution herb blend (to sprinkle over salad before tossing with dressing)
Spiced Nuts
- 1 cup pecan or walnut halves (or both)
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. granulated sugar
- 1/4 tsp. cinnamon
- 1/4 tsp. cumin
- 1/4 tsp. cardamom
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Instructions
Dijon-Ranch Vinaigrette
- Add Dijon to a jar with a tight-fitting lid. Add Ranch Revolution and both vinegars. Shake well or stir with a whisk to blend. Add olive oil and shake well.
Spiced Nuts
- Mix spices with salt and pepper in a small bowl. Set aside.
- Heat olive oil in a skillet over medium heat. Add nuts and toss to coat. Cook until nuts are beginning to brown and become aromatic. Sprinkle sugar over nuts and toss well. Heat just until sugar melts and remove from heat.
- Sprinkle spice mixture evenly over nuts and toss to distribute. Cool completely. Store in an air-tight container. Can be made several days ahead of time.
Assembling Salad
- Arrange all of the veggies on a platter or in a salad bowl. Sprinkle 1 tsp. Ranch Revolution over salad. Toss well with Dijon Ranch Herb Vinaigrette. Sprinkle blue cheeses and nuts over the top. Serve and enjoy!
