Roasted Vegetable Salad with Ranch Dressing



Ranch Dressing

1 cup mayonnaise

3 tablespoons whole buttermilk

1 tablespoon finely grated sweet onion

1/2 teaspoon fresh minced garlic

1 1/2 teaspoons finely chopped, fresh Italian parsley

1/2 teaspoon fresh lemon zest

1/2 teaspoon cracked white pepper

1/4 teaspoon salt

1 teaspoon white vinegar

1/2 teaspoon sugar


Roasted Vegetables

2 pounds Fingerling potatoes with skins on. Cut larger potatoes in half lengthwise

5 carrots cut in thirds lengthwise and then cut in half.  Cut thicker pieces again

5 stocks of celery cut into 1 inch pieces

2 ears of corn in their husks

Olive oil

Salt & pepper


1/3 cup grated, white cheddar cheese

1/2 tablespoon Italian parsley, chopped

2 tablespoons green onion, sliced thin

1/2 pound thick cut bacon, cooked crisp, chopped coarse

3 hard boiled eggs, sliced

1/3 cup toasted pecans

Sea salt

Fresh cracked black pepper


Roasted Vegetable 

with Ranch Dressing


Preheat oven to 400F.

Ranch Dressing

Whisk mayonnaise and buttermilk together until smooth. Add remaining ingredients and whisk well.

Roasted Vegetables

Place all vegetables in a large bowl drizzle with olive oil and season with salt and pepper.  Pour out onto a large baking sheet lined with parchment paper and spread out.  


Place in the oven on the center rack and place the corn on the rack below it. Roast for 25-30 minutes until the potatoes and carrots are tender.  Remove everything from the oven and let cool.  Remove the husks and silks and slice off the corn using a sharp knife.  


Arrange all the vegetables on a platter, season with salt & pepper if needed and add the toppings. Drizzle with the dressing and serve.