Easy Chopped Garden Salad
User Reviews
5
3 reviews
Excellent
Easy Chopped Garden Salad
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This Chopped Garden Salad with Creamy Lime Buttermilk Dressing is one of our favorite salads! It's a delicious blend of sweet and savory flavors and perfect for a side dish or meal. Loaded with lettuce, carrots, bell peppers, crunchy pecans, sweet/tart cranberries, green onions, red onion, Italian parsley, and lime buttermilk ranch dressing, this garden salad makes a delicious addition to any meal. It's easy to make and always a hit!
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Ingredients
For Lime Lime Buttermilk Ranch:
- 1 cup buttermilk ranch dressing Ken's or any brand you prefer
- lime juice and zest from 1 large lime or lemon
- 1 teaspoon oregano dried
- ¼ teaspoon granulated garlic powder
- ¼ teaspoon cayenne pepper
For the Garden Salad:
- 1 iceberg lettuce chopped, or romaine lettuce; small
- 2 carrot grated
- 1 bell pepper thinly sliced, small red
- 1 bell pepper thinly sliced, small green
- 1 cucumber halved lengthwise and thinly sliced, small, English
- 1 medium red onion , thinly sliced
- ½ cup Italian parsley loosely packed, chopped, fresh; or cilantro
- ½ cup pecans toasted
- ¼ cup cranberries
Instructions
- To toast the pecans: Preheat the oven to 350 ºF. Toast the pecans in a shallow pan until they begin to get fragrant, about 5 to 7 minutes. Let cool completely.
- For the dressing: Combine all dressing ingredients in a medium and stir to blend. Refrigerate until ready to serve
- For the Salad: Place all the salad ingredients except the pecan, cranberries, and croutons in a large bowl and toss well.
Equipments used:
Notes
- How to Store
- How to Store
- To store: If you have leftover Chopped Garden Salad, store it in an airtight container in the refrigerator for up to 2-3 days. Make sure to keep the dressing separate and add it just before serving. Note that the salad may become slightly wilted and less crispy after refrigeration.
- To refresh: If the Chopped Garden Salad has become slightly wilted or less crispy, refresh it by adding some fresh greens or vegetables. You can also add some extra dressing or toppings to liven it up.
- Make-Ahead
- Make-Ahead
- You can chop the lettuce, slice the vegetables, and toast the pecans up to 1 day in advance. Then, store the ingredients separately in airtight containers in the refrigerator until ready to assemble. Next, make the dressing: You can make it up to 3 days in advance and store it in an airtight container in the refrigerator.
- You can chop the lettuce, slice the vegetables, and toast the pecans up to 1 day in advance. Then, store the ingredients separately in airtight containers in the refrigerator until ready to assemble. Next, make the dressing: You can make it up to 3 days in advance and store it in an airtight container in the refrigerator.
- To store: If you have leftover Chopped Garden Salad, store it in an airtight container in the refrigerator for up to 2-3 days. Make sure to keep the dressing separate and add it just before serving. Note that the salad may become slightly wilted and less crispy after refrigeration.
- To refresh: If the Chopped Garden Salad has become slightly wilted or less crispy, refresh it by adding some fresh greens or vegetables. You can also add some extra dressing or toppings to liven it up.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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