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The various colors and textures of Layered Salad with Buttermilk Ranch Dressing make for a pretty presentation in a clear glass bowl. You can even prepare this layered salad a few hours in advance up until the point at which you add the dressing. Dress the layered salad no more than 10 minutes before serving.

Recipe by MyRecipes May 2014

Gallery

Credit: Antonis Achilleos; Styling: Gerri Williams

Recipe Summary test

prep:
30 mins
cook:
5 mins
total:
35 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together buttermilk, mayonnaise, sour cream, vinegar, mustard, garlic powder and chives until well combined. Season with salt and pepper. Cover and refrigerate until ready to use.

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  • Bring a large pot of salted water to boil over high heat. Add peas and boil until tender, about 2 minutes. Drain, run peas under cold water and drain again. In a medium bowl, toss together squash and zucchini.

  • In a large bowl, layer peas, 3 cups greens, red bell peppers, scallions, squash-zucchini mixture, 3 cups greens, cucumber and tomatoes. Pour dressing over top and set aside until layers are soaked through, about 5 minutes. Before serving, top with sunflower seeds.

Source

Fresh Start for Spring

Nutrition Facts

284 calories; fat 15g; saturated fat 2g; protein 13g; carbohydrates 27g; fiber 10g; cholesterol 8mg; sodium 795mg.
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