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Chopped Garden Salad with Buttermilk-Blue Cheese Dressing

Chopped vegetable salads were all the rage a few decades back, and now they're trendy again. Once you discover how delicious and versatile this salad is, you'll wonder why it ever went out of style!

Use whatever vegetables you like; just make sure to cut everything about the same size. The dressing is wonderfully flavorful, so you might want to double the recipe and save some for another use.

6 Servings


2 Tbsp

minced fresh Italian parsley

1 Tbsp

Snipped fresh chives

1 clove

Earthbound Farm Organic Garlic (minced)

¼ cup


¼ cup

crumbled blue cheese

⅓ cup


Salt and freshly ground pepper (to taste)

14 oz

Earthbound Farm Organic Hearts of Romaine Salad (or about 1 head Earthbound Farm Organic Iceberg Lettuce)

½ cup

fresh sweet peas

1 cup

fresh corn kernels (1 to 2 ears)

½ cup

diced Earthbound Farm Organic Zucchini

½ cup

diced yellow summer squash

½ cup

diced Earthbound Farm Organic Carrots

1 cup

diced ripe Earthbound Farm Organic Tomato

½ cup

diced Earthbound Farm Organic Cucumber

½ cup

diced radish


Combine the first 7 ingredients in blender and purée.

Place the romaine in a large bowl. (If you're using a head of iceberg, roughly chop the lettuce into 1/2-inch pieces before placing in the bowl.) Add the vegetables and toss to combine.

Add 1/2 cup of the dressing and toss to blend, adding more dressing as desired. Serve immediately.


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