Topped with toasted hazelnuts and dried cranberries and drizzled with delicious, creamy ranch dressing, this green lettuce salad is nutritious and satisfying.
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.
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: 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