Servings/Yield: 12 servings



Ranch Dressing:


1 lg head romaine lettuce, washed and torn into bite-size pieces

4 cup fresh spinach, washed and torn into bite-size pieces

4 tablespoons capers, drained

2 cup chopped walnuts

½ cup freshly grated Parmesan cheese

4 ounces feta cheese, crumbled

4-8 ounces Swiss cheese, julienned

½ - 1 cup raisins or currents

1 cup mayonnaise

1 ½ teaspoons dried onion

¼ teaspoon garlic powder

1 cup buttermilk

2 tablespoons chopped fresh parsley

½ teaspoon onion salt

Salt to taste

1 - 2 cup croutons

1 cup cooked, crumbled bacon


In a large bowl, combine salad ingredients. In a separate bowl, combine dressing ingredients and blend well. Pour over salad, toss, and top with bacon and croutons. Serve immediately.

© Barbara Deitch 2020