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Food and Recipe Rainbow Veggie Chef’s Salad with Creamy Pesto Ranch Dressing

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 15, 2015.

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    INGREDIENTS:
    SALAD:

    • 6 cups chopped romaine lettuce
    • 1 cup chopped baby spinach
    • 1 small cucumber, thinly sliced
    • 2 medium tomatoes, halved and thinly sliced
    • 1 large sweet pepper, thinly sliced
    • 1 avocado, peeled, pitted and diced
    • 1 medium carrot, julienned into thin strips
    • 3 hard-boiled eggs, thinly sliced
    • 1 cup 1-in cubed mozzarella cheese
    DRESSING:
    • 1/2 cup plain greek yogurt
    • 1/4 cup mayonnaise
    • 1/4 cup prepared pesto
    • 2 tablespoons buttermilk
    • Salt and pepper to taste
    INSTRUCTIONS:
    1. Make the salad: In a large bowl, toss all salad ingredients until evenly distributed and combined. Set aside for a moment while you prepare the dressing.
    2. Make the dressing: Place all dressing ingredients in a food processor and pulse several times until dressing is creamy. Season with salt and pepper to taste.
    3. Divide salad between serving plates and drizzle ranch dressing over top. Enjoy immediately!








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