Chopped Garden Salad with Buttermilk-Blue Cheese Dressing

Serves

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.


Ingredients

2 tablespoons minced fresh Italian parsley
1 tablespoon Snipped fresh chives
1 clove Earthbound Farm Organic Garlic (minced)
1/4 cup mayonnaise
1/4 cup crumbled blue cheese
1/3 cup buttermilk
  Salt and freshly ground pepper (to taste)
14 ounces Earthbound Farm Organic Hearts of Romaine Salad (or about 1 head Earthbound Farm Organic Iceberg Lettuce)
1/2 cup fresh sweet peas
1 cup fresh corn kernels (1 to 2 ears)
1/2 cup diced Earthbound Farm Organic Zucchini
1/2 cup diced yellow summer squash
1/2 cup diced Earthbound Farm Organic Carrots
1 cup diced ripe Earthbound Farm Organic Tomato
1/2 cup diced Earthbound Farm Organic Cucumber
1/2 cup diced radish


Directions

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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