Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Creamy dressing and fresh garden veggies add up to more than the sum of their parts in this crunchy, craveable salad. This Allrecipes Magazine recipe is based on Whole Plant Chopped Salad. Cover dressing and refrigerate for up to 1 week.

Gallery

Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Dressing:
Salad:

Directions

Instructions Checklist
  • Whisk buttermilk, sour cream, mayonnaise, lemon juice, celery, parsley, dill, Dijon mustard, onion powder, salt, and pepper together in a small bowl until well blended.

    Advertisement
  • Toss romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and parsley together in a large bowl. Serve with dressing. Season with additional salt and pepper.

Nutrition Facts

127 calories; protein 3.9g; carbohydrates 11.5g; fat 8.3g; cholesterol 4.1mg; sodium 231.2mg. Full Nutrition
Advertisement

Reviews (1)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/21/2020
This is delicious. I increased the sour cream and mayonnaise and halved the buttermilk and lemon juice for a very tasty dip. But either way there is so much flavor with the fresh herbs. Read More
Rating: 5 stars
07/04/2021
The veggie combination is perfect - makes about 8 servings. I used ranch dressing I had just made up, instead of the recipe dressing. It was refreshing and tasty. Read More