Ingredients

• Leftover crudité such as red and green bell pepper strips, cherry tomatoes, celery and carrot sticks, radishes
• 1-2 heads Romaine lettuce

For the Ranch Dressing:

• 1 cup buttermilk
• 1/4 cup sour cream
• 1 tablespoon white wine vinegar
• 1 clove garlic, grated
• A few dashes of hot sauce
• 2 tablespoons fresh flat leaf parsley (about a palmful), chopped
• 2 tablespoons (about a palmful) fresh dill, chopped
• 1 tablespoon fresh chives (a small palmful), chopped
• Salt and freshly ground black pepper

Description

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