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Vegetable Chopped Salad with Ranch

Vegetable Chopped Salad with Ranch

This Vegetable Chopped Salad with Ranch is filled with a rainbow of produce and topped with creamy buttermilk dressing.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine Salad
Servings 4 servings
Calories 200 kcal

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
Keyword Chopped Salad, Healthy Salad, Ranch Salad, Summer Salad, Vegetable Chopped Salad, Vegetable Salad
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