Medium

Chopped Salad with Buttermilk Dressing

Total Time
23 min
17m prep · 6m cook
Servings
4 people
Rating
Difficulty
Medium
2 views
🥬 Vegetarian 🌾 Gluten-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

Creamy buttermilk dressing and fresh garden veggies add up to more than the sum of their parts in this crunchy, crave-able chopped salad recipe. The Allrecipes Magazine recipe is based on Whole Plant Chopped Salad. Cover the dressing and refrigerate for up to one week.

Ingredients

  • 2 tablespoons buttermilk
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon minced celery
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon minced fresh dill
  • 0.5 teaspoons Dijon mustard
  • 0.25 teaspoons onion powder
  • 0.25 teaspoons salt , or more to taste
  • 0.25 teaspoons freshly ground black pepper , or more to taste

Instructions

  1. 1

    Whisk buttermilk, sour cream, mayonnaise, lemon juice, 1 tablespoon minced celery, 1 tablespoon minced parsley, dill, Dijon mustard, onion powder, ¼ teaspoon salt, and ¼ teaspoon black pepper together in a small bowl until combined.

  2. 2

    Toss romaine, cucumber, bell pepper, cauliflower, carrot, 1 stalk diced celery, green onions, sunflower seeds, and 1 ½ tablespoons chopped parsley together in a large bowl. Serve with dressing. Season with 1 pinch each salt and black pepper.

Nutrition Facts

Per serving

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