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.



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


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.

  • 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

126.7 calories; protein 3.9g 8% DV; carbohydrates 11.5g 4% DV; fat 8.3g 13% DV; cholesterol 4.1mg 1% DV; sodium 231.2mg 9% DV. Full Nutrition

Reviews (1)

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Rating: 5 stars
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