Chopped Salad with Buttermilk Dressing

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.

Prep Time: 20 mins

Total Time: 20 mins

Servings: 6

Ingredients

Dressing:

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

½ teaspoon Dijon mustard

¼ teaspoon onion powder

¼ teaspoon salt, or more to taste

¼ teaspoon freshly ground black pepper, or more to taste

Salad:

2 romaine lettuce hearts, chopped into 1-inch pieces

1 large cucumber, chopped

1 red bell pepper, diced

1 cup chopped cauliflower florets

1 carrot, chopped

1 celery stalk with leaves, diced

3 green onions, sliced

¼ cup sunflower seeds

1 ½ tablespoons chopped fresh parsley

1 pinch salt and ground black pepper to taste

Directions

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.

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.