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Boston Lettuce Salad with Buttermilk Ranch Dressing


This delicious salad recipe is adapted from the October 2001 issue of Martha Stewart Living.

  • Servings: 4

Source: The Martha Stewart Show, April Spring 2008


  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon coarse salt
  • 1 teaspoon celery seed
  • 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper (optional)
  • Leaves from 1 large head Boston lettuce
  • Cherry tomatoes, sliced


  1. In a medium bowl, whisk together mayonnaise, buttermilk, lemon juice, salt, celery seed, oregano, black pepper, and cayenne pepper, if using.

  2. Place lettuce leaves and cherry tomatoes in a large bowl; drizzle over dressing and toss to combine. Serve immediately. Store any remaining dressing, refrigerated in an airtight container, for up to 1 week.

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