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  • 8 ounces small red-skinned potatoes, halved
  • Kosher salt
  • 1 cup fresh corn kernels (from 2 ears of corn)
  • 1 cup chopped fresh green or wax beans
  • 1 cup small broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1 kirby cucumber with peel, chopped
  • Ranch Dressing, recipe follows
  • Freshly ground black pepper
  • 4 cups torn mixed greens, such as arugula, romaine, and watercress
  • 1 cup sprouts, such as alfalfa, broccoli, radish, or pea, optional


  • Put the potatoes in a small saucepan with enough cold water to cover and season with salt. Bring to a boil and then simmer, uncovered, until just tender, about 5 minutes. Drain and put in a large bowl.
  • Bring a medium pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the corn, beans, and broccoli to the boiling water and cook until crisp-tender, about 2 minutes. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water.
  • Drain the vegetables, pat them dry, and add to the bowl of potatoes along with the tomatoes and cucumber. Toss the salad with 1/2 cup of the dressing. Taste, and add more salt and pepper, if desired. (The salad may be prepared up to this point 2 hours ahead and refrigerated.)
  • When ready to serve, toss the salad with the greens and the sprouts, if desired, and with a bit more dressing if you like your salad on the well-dressed side. Pass the remaining dressing at the table.

Categories: Salad 
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