Chopped Salad with Buttermilk Dressing

Creamy dressing and fresh garden veggies add up to more than the sum of their parts in this crunchy, craveable salad. This Allrecipes Magazine recipe is based on Whole Plant Chopped Salad. Cover dressing and refrigerate for up to 1 week.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 127 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 red bell pepper, diced
• 2 tablespoons buttermilk
• 2 tablespoons sour cream
• 1 pinch salt and ground black pepper to taste
• 1 carrot, chopped
• 1 large cucumber, chopped
• 1 ½ tablespoons chopped fresh parsley
• ¼ teaspoon onion powder
• 1 tablespoon minced fresh parsley
• ¼ cup sunflower seeds
• 2 tablespoons mayonnaise
• 1 tablespoon minced celery
• ½ teaspoon Dijon mustard
• ¼ teaspoon salt, or more to taste
• ¼ teaspoon freshly ground black pepper, or more to taste
• 1 cup chopped cauliflower florets
• 1 teaspoon minced fresh dill
• 2 hearts romaine lettuce hearts, chopped into 1-inch pieces
• 1 celery stalk with leaves, diced
• 3 each green onions, sliced

Recipe Instructions

Step 1

Whisk buttermilk, sour cream, mayonnaise, lemon juice, celery, parsley, dill, Dijon mustard, onion powder, salt, and pepper together in a small bowl until well blended.

Step 2

Toss romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and parsley together in a large bowl. Serve with dressing. Season with additional salt and pepper.