Perfect for summer BBQs and dinner parties, this fabulous gem lettuce salad with yogurt ranch dressing and toasted hazelnuts and cranberries is the simplest thing to make. It’s gluten-free and low-carb and can be made with a dairy-free ranch instead.
Lettuce Salad With Yoghurt Ranch
This simple yet delicious green salad is made using gem lettuce, which is often described as s combination of butter lettuce and Romaine. I love using this particular lettuce because all you have to do is cut off the root and slice the head in two halves. You can, of course, use larger Romaine lettuce leaves, roughly chopped butter lettuce or iceberg lettuce wedges.
The yoghurt ranch dressing comes as its own recipe on my blog but I have also included it in here. It’s a healthy take on the American classic and is made with unsweetened, full-fat yoghurt (you can use a paleo and dairy-free ranch option too), fresh herbs, and a touch of garlic for a little kick.
The lettuce is generously drizzled with the ranch dressing and topped with toasted hazelnuts and dried cranberries, which both add amazing bursts of flavour and texture. You can use raw hazelnuts or almonds but I really, really recommend that you either buy the toasted/roasted variety or make them at home (I’ve provided simple instructions in the recipe notes).
This salad is perfect for a summer meal, barbecue or a picnic, as a side at a dinner party or to bring to a potluck feast, Thanksgiving or Christmas. This is a good salad for those of your doing the reintroductions phase of my paleo reset plan during the week we bring back the yoghurt.
You can find more healthy salad recipes here and make sure to check out my Salad A Day recipe book here.
Description
Topped with toasted hazelnuts and dried cranberries and drizzled with delicious, creamy ranch dressing, this green lettuce salad is nutritious and satisfying.
For the ranch dressing
For the salad
- Combine the salad dressing ingredients in a bowl, whisk well and transfer to a jar. The recipe makes about 1+1/4 cups and you can keep the leftovers for other salads or serve with grilled veggies.
- Give the lettuce halves a little wash and pat dry using paper towels (kitchen roll). Arrange the halves on a platter or on a chopping board.
- Place the toasted hazelnuts on a chopping board and use a large knife to press down on the nuts (with the flat side!) to crush them in halves. I like to also roughly chop the cranberries.
- Drizzle each half of the lettuce generously with the dressing and top with the nuts and cranberries. Feel free to sprinkle some fresh herbs on top. I love dill or parsley on this salad. Serve right away.
Notes
If using raw nuts, roast them in the 200 C/ 400 F oven for about 5 minutes, stirring them a few times. Keep an eye on them so they don’t burn, you may need more or less time. You can also toast them in a frying pan for 5-10 minutes over medium-high heat.
Make-ahead tip: prepare all salad elements and store the cut lettuce in an airtight container for up to 2 days or cut it just before serving; the dressing should be good for 3-5 days.
Keywords: Ranch, Picnic, Summer, Healthy, Lettuce, Salad Recipes
Grandma Denny’s Homemade Ranch Dip
My Grandma Denny’s Homemade Ranch Dip was a Denny family favorite long before anyone heard of Ranch Dressing! And this family favorite Ranch Dip is a delicious low-carb and keto dip recipe and in my family this makes an appearance at every holiday gathering!
PIN Grandma Denny’s Homemade Ranch Dip to try it later!
My Grandma Denny’s Homemade Ranch Dip is one of my favorite memories from childhood! As early as I can remember, my Grandma Denny made a fantastic dip that she served with carrots and celery as an appetizer at every family gathering. In those days we called Grandma’s homemade ranch dip just *Vegetable Dip* as if there was only one kind of dip that could possibly be served with veggies.
This was long before the introduction of Ranch Dressing to the American culinary scene, and obviously my Grandma Denny was ahead of her time, because now people all over the country are eating Ranch Dip with veggies. And in my own extended family, there would never be a holiday gathering without this delicious homemade Ranch Dip on the table.
Of course there’s nothing wrong with making Ranch-Style Vegetable Dip using a package mix if that time-saver works for you. But my grandma’s Homemade Ranch Dip is a bit fresher tasting as well as being low in carbs, and if you usually use the mix but don’t have a package on hand I bet you’ll love my Grandma’s recipe.
Grandma Denny always used full-fat mayo and sour cream, but for anyone wanting lower fat you can obviously make this with reduced-fat products if you prefer. Or if you don’t like mayo, you might prefer the variation below for Greek Yogurt Ranch Dip, made with Greek yogurt and blended cottage cheese for a higher protein, lower-fat dip.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
Can you make this dip with onion powder?
I love the flavor the grated onion gives to my Grandma Denny’s homemade ranch dip. But if you prefer or want to save time, just use 1 tsp. onion powder.
Can you make this homemade ranch dip with Greek Yogurt?
I sometimes make a variation of this that I call Greek Yogurt Ranch Dip that’s lower in fat and higher in protein. For that variation follow this recipe but replace the sour cream with one cup of cottage that’s blended in the food processor until it’s nearly smooth and replace the mayo with one cup fat-free Greek Yogurt. (This is the version I would make when I was strictly following the original South Beach Diet.)
Want a version of ranch dip with more texture?
You can make a variation of this homemade ranch dip recipe with a little chopped red onion, finely diced cucumber, and finely diced red pepper if you’d like a chunkier dip. I would use about 2 T of each.
How to Make Grandma Denny’s Homemade Ranch Dip:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- My Grandma always used Bon Appetit Seasoning Salt as the secret seasoning in her vegetable dip, but it’s no longer being made (sob!) If you still have Bon Appetit, use it, but now I use Beau Monde Seasoning (affiliate link). If you’re in Europe you can also use Trocomare Seasoning. (affiliate link)
- Grate a small amount of raw onion into a bowl. (I use the large side of a box grater; don’t use a microplane grater which just turns the onion to liquid.)
- Add mayo and sour cream to bowl.
- Then add Beau Monde Seasoning and dried dill weed (affiliate link).
- Mix all ingredients together well with a whisk. You can use a food processor as well, but the whisk is quicker.
- Let the dip chill in the refrigerator for at least an hour or two for best flavor.
- Serve with raw vegetables like celery, sugar snap peas, bell pepper strips, jicama, radishes, broccoli, or cauliflower.
- This is also good with carrots or as a dip for baked sweet potato fries for those who don’t mind more carbs.
- I tested this out on my friend Robin and she gave it two thumbs up!
More Tasty Vegetable Dips You Might Like:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients
- 1 cup sour cream (see notes)
- 1 cup mayo (see notes)
- 1 tsp. grated onion
- 2 tsp. dried dill weed
- 2 tsp. Beau Monde Seasoning (see notes)
Instructions
- Grate onion into a bowl, using the large side of a box grater or flat grater (not a microplane grater.)
- Add all other ingredients to the bowl and stir together with a whisk (or you can use a food processor, but it’s not necessary.)
- Chill an hour or so before serving.
Notes
I only use Daisy full-fat sour cream and full-fat mayo for this recipe but if you prefer to make a lower-fat version of the recipe you can definitely use reduced fat sour cream and mayo.
My Grandma always used Bon Appetit Seasoning for this. When that was discontinued I started making it with Beau Monde Seasoning (affiliate link), which is almost identical in flavor.
This will keep in the refrigerator for several weeks. Nutritional information doesn’t include vegetables and is calculated on 1/4 cup serving size.
Recipe from my Grandma Denny, who was a wonderful cook!
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 245Total Fat: 26gSaturated Fat: 6gUnsaturated Fat: 18gCholesterol: 29mgSodium: 564mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grandma Denny’s Homemade Ranch Dip is great for low-carb diets.Eat with low-carb vegetables like celery, sugar snap peas, jicama, bell pepper strips, radishes, broccoli, or cauliflower for low-carb diets. If you’re making this for the original South Beach Diet the Greek Yogurt Ranch Dip variation above is better for South Beach.
Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
Kalyn was making this dip recipe long before the existence of the internet, and it was first posted on this site in 2005 (probably without a single photo in those days.) The recipe was last updated with more information in 2023.
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
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