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.