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Chopped Salad with Herb Buttermilk Dressing

This is a wonderful main dish chopped salad recipe with a rainbow of healthy ingredients and a bright, tangy buttermilk dressing. Easily vegetarian or gluten-free | panningtheglobe.com

A wonderful main dish salad recipe with a rainbow of healthy ingredients and a bright, tangy buttermilk dressing. Perfect for brunch.

Scale

Ingredients

Instructions

  1. Make the dressing: Combine buttermilk and vinegar in a jar or bowl. Use a garlic press to squeeze garlic into the mixture. Gradually whisk in the olive oil, then the herbs and salt. Season with black pepper, to taste. (Can be made up to a day ahead. Store in the fridge. Bring to room temp before using)
  2. Assemble the Salad: In a large shallow bowl arrange ingredients into stripes. You can use a spatula as a divider, to help create crisp lines, as you add one ingredient next to another. (The salad can be arranged a few hours ahead. Cover and keep in the fridge. Bring to room temp before dressing and serving)
  3. When ready to serve, toss with dressing.

Notes

[This post first appeared on Panning The Globe in June 2017.  It was updated in July 2019 with added nutritional information and more details added to the written post]

Keywords: chopped salad, rainbow chopped salad