HEALTHY AIR-FRIED GREEN TOMATOES2 large green tomatoesSalt/black pepper½ c. flour2 eggs½ c. buttermilk1 c. Panko…
Colorful Layered Salad with Creamy Buttermilk Ranch Dressing
| Colorful Layered Salad with Creamy Buttermilk Ranch Dressing | Print |
Recipe By: Alice Morrow
Colorful Layered Salad with Creamy Buttermilk Ranch Dressing
Ingredients
- ½ c. buttermilk
- ¼ c. Miracle Whip or mayo
- 2 T. sour cream
- 1 t. white wine vinegar
- ¼ t. dry mustard
- ¼ t. garlic powder
- 2 T. finely chopped fresh chives
- Salt, black pepper
- 1 lb. fresh or frozen peas
- 2 yellow summer squash, cut into ½” dice
- 2 zucchini, cut into ½” dice
- 6 c. mixed greens or your favorite salad greens
- 2 red bell peppers, seeded, cut into ½” dice
- 10 green onions, thinly sliced
- 1 large cucumber, seeded, cut into ½” dice
- 2 large tomatoes, seeded, cut into ½” dice
- 1 c. roasted salted sunflower seeds
- Buttermilk Ranch Dressing or your favorite
Instructions
- In bowl, whisk together buttermilk, mayo, sour cream, vinegar, mustard, garlic powder and chives until well combined.
- Season with salt and pepper. Cover and refrigerate until ready to use.
- Bring large pot of salted water to boil. Add peas and boil until tender, about 2-3 minutes.
- Drain, run peas under cold water and drain again.
- In bowl, combine squash and zucchini.
- In large bowl, layer peas, 3 c. greens, bell peppers, green onions, squash/zucchini mixture, 3 c. greens, cucumber and tomatoes.
- Pour dressing over top and set aside until layers are soaked through, 5-8 minutes.
- Before serving, top with sunflower seeds.
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