Summer Chopped Salad with Buttermilk Ranch Dressing

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
serves 4

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. 


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