Everything Salad with Green Ranch Dressing

Maybe your kids don’t like salad. OK. But what if they do but just don’t know it yet? Try this salad with a tangy, nutritious dressing a few times and see if they don’t enjoy building a colorful bowl all by themselves.

By | February 27, 2017

Ingredients

  • 1 cup peas, fresh or frozen
  • 1 cup corn kernels, fresh or frozen
  • 1 cup cooked chicken, chopped
  • 4 slices turkey bacon, cooked and cut or crumbled
  • 4 ounces shredded cheese of your choice (my kids like cheddar)
  • ¼ cup red onion, thinly sliced
  • 1 pound fresh spinach leaves, chopped romaine or greens of your choice
Green Ranch Dressing:
  • ¾ cup buttermilk
  • ½ avocado, pitted and skinned
  • 1 tablespoon flat-leaf parsley
  • ¼ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon black pepper
  • 1 clove garlic

Preparation

Cook the peas in boiling water until heated through, about 5 minutes; remove from water with a slotted spoon to a bowl and set aside. Cook, drain and set aside corn the same way. Meanwhile, blitz dressing ingredients in a blender until smooth.

Separate salad components into bowls (or, alternatively, on a large platter) and allow guests to build their salad according to taste, drizzled and tossed with dressing.

Ingredients

  • 1 cup peas, fresh or frozen
  • 1 cup corn kernels, fresh or frozen
  • 1 cup cooked chicken, chopped
  • 4 slices turkey bacon, cooked and cut or crumbled
  • 4 ounces shredded cheese of your choice (my kids like cheddar)
  • ¼ cup red onion, thinly sliced
  • 1 pound fresh spinach leaves, chopped romaine or greens of your choice
Green Ranch Dressing:
  • ¾ cup buttermilk
  • ½ avocado, pitted and skinned
  • 1 tablespoon flat-leaf parsley
  • ¼ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon black pepper
  • 1 clove garlic
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