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large white platter filled with butter lettuce, blanched green beans, fingerling potatoes, halved cherry tomatoes, mini cucumbers, hard boiled eggs and a creamy ranch dressing

Butter Lettuce Salad with Veggies & Dill Ranch

  • Author: Lauren Grant
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 24 servings 1x
  • Category: Salad
  • Method: Stove top
  • Cuisine: American
  • Diet: Gluten Free

Description

A veggie-full salad that will satisfy! Tender butter lettuce gets topped with creamy fingerling potatoes, crunchy cucumbers and green beans, tomatoes and of course the creamy Dill Ranch Dressing. 


Ingredients

Scale
  • 1 pound fingerling potatoes, rinsed
  • Extra-virgin olive oil
  • 12 ounces green beans, rinsed and trimmed 
  • 4 large eggs
  • 1 head butter lettuce 
  • 6 cocktail cucumbers, or mini cucumbers, halved lengthwise*
  • ½ pint cherry tomatoes, halved
  • 1 recipe healthy Dill Ranch Dressing
  • Fresh dill & sliced chives for serving 
  • Flaky sea salt, cracked black pepper for serving 

Instructions

Add potatoes to a large sauté pan and cover with 2 inches of cold water. Place pan over medium-high heat and bring to a boil; season with 2 teaspoons salt, reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes. Using a spider or slotted spoon,transfer potatoes to a large bowl; toss with a splash of oil and set aside.

Add green beans to simmering water, adding additional water as needed, and cook until crisp-tender, about 3 minutes. Meanwhile, fill a large bowl with ice water. Using a spider or slotted spoon, transfer green beans to ice water bath and set aside. 

Reduce heat to low, and using a spider or slotted spoon, gently lower eggs into water. Bring water back up to a boil and cook eggs 7 minutes. Using a spider or slotted spoon transfer eggs to ice water bath; let cool completely.

Drain green beans and eggs; pat green beans dry. 

Arrange lettuce leaves on a large platter. Arrange potatoes, green beans, cucumbers, and tomatoes over lettuce. Peel and halve eggs; arrange on platter, nestling into veggies. 

Drizzle Dill Ranch Dressing over salad, sprinkle with fresh dill, chives, salt and pepper.



Notes

Prep time: I intentionally list prep time as 5 minutes. If you start the potatoes right away, everything else can be prepped while those cook. 

Cucumbers: you can also use half an english cucumber halved lengthwise and thinly sliced. 

It’s important to use a sauté pan here, not a skillet. Sauté pans feature tall straight sides, while skillets feature angled sides. If you do not have a sauté pan, use a large saucepan or pot. 

Servings: This salad will serve 4 as a side dish, or 2 as a large entrée salad. Make it a meal for 4 people by serving with a couple cans of smoked trout (I love Fishwife). You can also serve with my go-to pan-seared salmon or crispy chicken cutlets. 

Keywords: butter lettuce salad

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