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
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
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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