Roasted Vegetable Salad with Ranch Dressing

Roasted Vegetables with 

Buttermilk 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 pecans

Sea salt

Fresh cracked black pepper



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 at 400 degrees, 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.  Roast the corn for 30 minutes.  Let cool, remove husks and silks, then slice corn off using a paring knife.  


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


Toasted Pecans

Place on baking sheet and toast at 400 degrees for 5-7 minutes or until golden brown.  Let cool.