healthy chop chop salad with creamy buttermilk dill ranch dressing

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A different day with the same underlying theme… healthy, yummy and pretty! Enjoy!

for two big lunch salads:

4 cups chopped spring greens and/or baby spinach

1 cup chopped or shredded cabbage

1/2 sweet bell pepper (any color) chopped

1/2 cucumber, peeled, seeded and chopped

1 large, cooked boneless, skinless chicken breast, chilled and chopped

1/2 cup unsalted sunflower seeds

Mix everything up really well and divide between two big, single-serving salad bowls.

for the buttermilk dill ranch dressing:

3/4 cup buttermilk

1/2 cup chopped green onion

1 large clove garlic, minced

1/2 cup real mayonnaise

1/2 teaspoon coarse, organic sea salt

1 teaspoon freshly ground black pepper

1 heaping teaspoon fresh or dry dill

Place all ingredients in a large mixing bowl, and whisk well to combine. Pour into canning jar(s). This recipe makes approximately 2 cups of dressing.

Top salads with the dressing. You’ll have leftovers.



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