For this salad, I simply cut up 3 celery stalks, 6 Lebanese cucumbers and added about three-quarters of  a cup of cooked edemame. Feel free to add any other herb to your ranch dressing and adjust the quantity of black pepper. I suggest taking whole black peppercorns and crushing them coarsely with a pan or with a mortar and pestle so they have a bit of a bite.

Black peppercorn Ranch vinaigrette

1/2 cup buttermilk
1/4 cup good mayonnaise
1/4 cup greek yogurt (or sour cream)
1 teaspoon white wine vinegar
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 teaspoon cracked black pepper
1 small clove garlic, grated
1 pinch cayenne
salt to taste

Combine all the ingredients and let sit in the refrigerator for at least 20 minutes before dressing your salad.