My diet consists of way too much sugar, baked goods, and ice cream, so I have to make sure to really get in some healthful ingredients by dinner time. A chopped salad always feels fresh and can be changed up so easily by what you have on hand. I had never made my own ranch dressing before and was shocked how easy it was, plus I used light mayo to cut the calories. Any of the ingredients in this can be subbed for what you love. Piling the components up in lines makes for a great presentation and makes it feel a lot less like your run of the mill salad.
Summer Chopped Salad with Buttermilk Ranch Dressing
For the Salad:
5 slices of salami or 4 slices of bacon, cooked crispy and crumbled
1/4 cup of shaved parmesan cheese
1/4 cup of pepitas
1 avocado, diced
2 ears of corn, cooked, chilled and cut off the ear
1 cup of cooked orzo, Israeli couscous, or quinoa
1 red bell pepper, diced
4 cooked chicken breasts, diced
2 cups baby arugula, chopped
1 cup cherry tomatoes, halved
On a large platter or wide shallow bowl, align the ingredients in lines against one another. Chill until ready to serve.
For the Dressing:
1/2 cup mayonnaise (I used light)
1/3 cup buttermilk
1 tablespoon or chopped flat leaf parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Lawry's seasoning salt, & freshly ground pepper to taste
Whisk all of the ingredients together and taste to adjust seasoning. Chill.
Serve salad cold and toss with the dressing.