Post Ranch Inn Salad Recipe

I don’t often write salad recipes. I view salad as something that is best thrown together, last minute, using whatever I have on hand. The vegetables that I keep in the house tend to be those that call out to me from the farmer’s market, my garden, or the shelves of the health food store. For me, salad is a spontaneous affair.

Every now and then however, I’ll eat a salad in a restaurant that knocks my socks off. That was the case when my husband and I had the opportunity to spend a week at the Post Ranch Inn. It is an incredible place that is quiet, meditative, and on top of that has brilliant food. If you are a wine lover, their wine selection is fabulous too.

We had this delightful salad at the Post Ranch Inn, and when we came home I made it for the boys and they loved it as much as we did. I hope you enjoy it too!

Post Ranch Inn Salad

Print Pin Recipe
Servings 4



  • Tear the head lettuces (radicchio, frisee, and butter lettuce) into bite size pieces
  • In a large bowl, combine head lettuces with arugula
  • In a pint mason jar, shake olive oil, vinegar, mustard, salt, and pepper until combined
  • Toss salad with half of dressing, or more to taste
  • Serve
Prep Time 10 mins
Total Time 10 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

This salad is not just delicious, it also contains incredibly healthy ingredients! You may be familiar with some of the greens in it, while others may be a bit foreign. Here’s the lowdown on what’s in this healthy salad recipe.

Radicchio is the bright purple leaf that you see in the photo above. It is in the chicory family and has a nice bitter bite to it. Radicchio is packed with fiber, antioxidants, and phytonutrients. In particular, it is a good source of selenium, calcium, and vitamin C. Frisee, known as curly endive, is slightly bitter and also in the chicory family. Frisee is chock full of folic acid, as well as vitamins A and C. Butter lettuce, also known as Boston or bibb lettuce, is a head lettuce with a delicate texture. Butter lettuce is rich in iron, folate, calcium, and magnesium. Finally, arugula, technically considered a cruciferous vegetable (like broccoli and cabbage), is in a group of foods that contains di-indoly methane, or DIM which helps to promote healthy estrogen balance and reduces the risk of some cancers.

So there you have it! A gorgeous salad recipe that kids love, that’s healthy too. If you’re looking for serving suggestions, I like to make this salad along with my steak and cauliflower rice. What’s your favorite salad, and why?


5 responses to “Post Ranch Inn Salad Recipe”

  1. Such a nice green salad recipe. I’m going to make this tonight! I have Treviso (a type of radicchio that looks like a deep red romaine) and no frisée, butter lettuce and leaf mustard, so I’ll use those. Isn’t Post Ranch spectacular?! I live about 3 hours away and drove there for lunch when I was in Carmel for a few days. It was crystal blue skies and water, sunny and warm, so a spectacular vista! So glad that you’ve experienced it! I’m headed to Boulder for the first time at the end of the month and I’m looking forward to your scenery.

  2. I think it may be the abundance of produce that is ripe in our garden, but I have been craving a simple but delicious salad and this looks like it fits the bill perfectly! I especially love that you use the superfood radicchio as I am always trying to sneak more superfoods into my family meals. Thank you for the recipe!

  3. I love any kind of salad but lately my favorite has been mixed greens with some kind of blue cheese or goat cheese and some kind of nuts and dried fruit with balsamic vinaigrette. Or add some Granny Smith apples Yum!

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Recipes » Salads » Post Ranch Inn Salad Recipe