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Categories:
mixed salad greens romaine leaves grape tomatoes kidney beans mixed olives red bell peppers yellow bell peppers eggs avocados mushrooms fresh Mozzarella cucumber sunflower seeds radishes salt dressing mayonnaise buttermilk sour cream Italian flat-leaf fresh chives fresh oregano white vinegar Worcestershire sauce salt
Viewed: 21 - Published at: 5 years agoIngredients
- 3 cups mixed salad greens
- 8 whole romaine leaves
- 1 pint grape tomatoes, halved
- One 14-ounce can kidney beans, drained and rinsed
- One 4-ounce can pitted mixed olives
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 4 hard-boiled eggs, peeled and sliced
- 2 avocados, sliced
- 8 ounces mushrooms, sliced
- 8 ounces fresh mozzarella, cubed
- 1 English cucumber, halved then sliced
- 1 bunch asparagus, blanched and sliced into pieces
- 1/2 cup sunflower seeds
- 8 radishes, halved
- Salt and ground pepper
- Herby Ranch Dressing, recipe follows, or your favorite
- 1 cup (real) mayonnaise
- 1/2 cup buttermilk (more as needed to reach desired consistency)
- 1/2 cup sour cream
- 1/4 cup Italian flat-leaf parsley leaves, chopped
- 2 tablespoons chopped fresh chives
- 2 teaspoons chopped fresh oregano
- 3 teaspoons white vinegar
- 2 teaspoons Worcestershire sauce
- Salt and ground pepper
Method
- Lay out the greens and all the fixings in small dishes.
- Have a big stainless bowl with tongs.
- Have everyone build their own salad by throwing what they want into the bowl.
- Toss and tip the salad onto a cutting board.
- With 2 knives, quickly chop the salad so that it's chopped into smaller pieces.
- Throw it back into the metal dish and toss with Herby Ranch Dressing.
- Transfer to a plate and sprinkle with a little salt and pepper.
- Combine the mayonnaise, buttermilk, sour cream, parsley, chives, oregano, vinegar, Worcestershire sauce and salt and pepper to taste in a bowl.
- Chill for a couple of hours before serving.
