Vegetable Chopped Salad with Ranch
This Vegetable Chopped Salad with Ranch is filled with a rainbow of produce and topped with creamy buttermilk dressing.
Equipment
- medium pot
- large bowl
Ingredients
Vegetables
- 2 cups broccoli, cut into small florets
- 1 cup green beans, cut into ½-inch pieces
- 1 cup cucumber, diced
- ½ cup beets, roasted, diced ¼-inch
- 10 oz bell pepper, ½-inch diced
- ½ cup carrot, peeled into curls
- ½ cup edamame, shelled
- 1 ear fresh corn
- 20 grape tomatoes, sliced in half
- 8 oz mixed greens, chopped into small bite-sized pieces
Dressing and Garnish
- ½ cup Panera® Creamy Buttermilk Ranch Dressing can substitute with other ranch dressing
- 1 tablespoon sunflower seeds, roasted for garnish
Instructions
Preparation
- Bring 4 cups water to a boil in a medium pot. Add broccoli and green beans and simmer for 1 minute. Drain and place into an ice-water bath to stop the cooking. Drain and refrigerate until ready to assemble salad.
- In a large bowl, combine blanched broccoli and green beans, cucumber, bell pepper, carrot, edamame, corn, beets, tomatoes, and mixed greens. Add ranch dressing and lightly toss until combined. Garnish with sunflower seeds.
Notes
A refreshing summer salad that combines various vegetables and a delicious ranch dressing.
Nutrition
Serving: 1saladCalories: 200kcalCarbohydrates: 25gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 300mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 3000IUVitamin C: 35mgCalcium: 80mgIron: 1mg
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