Farmers Market Salad

This recipe is easy as they come!

Start by mixing the sour cream (regular or light) with the milk. Add the ranch dressing mix and whisk it till combined. Put it in the fridge to thicken.

Bring a large pot of salted water to boil. While you wait for the water to boil, snap the ends of the green beans and rinse them thoroughly. Then wash the zucchini and grate them. Cut the hard boiled eggs into small cubes and chop the bacon.

Now put the green beans into the pot of boiling water and blanch them until barely tender (you want them to have some “snap”). Remove with a slotted spoon (you will need the water for the zucchini, so don’t dump everything into a colander). Rinse the green beans under cold water to stop the cooking and set aside.

Blanch the zucchini very briefly in the hot water you used to cook the green beans. Now you can use a colander to remove them, or you can use a slotted spoon. Rinse them briefly under cold water.

In a large and pretty salad bowl, mix the green beans, zucchini, eggs, bacon and salad dressing mix. Season with salt and taste for seasonings, adding more salt as necessary. Return to the fridge for at least an hour. You want this cold!

Just before serving, seed and chop a tomato and sprinkle it over the salad to make it even prettier. Do not mix the tomato into the salad.

Enjoy!