Though it looks like it’s straight out of a gourmet bistro, this simple (and speedy) salad is easily thrown together with just a few flavorful ingredients at home! Snag your go to pre-made dressing or try my homemade poppyseed ranch!
Blueberry Broccoli Spinach Salad with Poppyseed Ranch
Keep things simple with your favorite store bought dressing or whisk together my homemade poppyseed ranch dressing in advance for a speedy salad that's ready when you are!
Ingredients
- 4 oz fresh baby spinach
- 1/2 cup chopped broccoli
- 1/2 a ripe avocado
- 1/4 cup blueberries
- 1/4 cup crumbled feta cheese
- 2-4 TBSP dried cranberries
- 2-4 TBSP roasted sunflower seeds (I used unsalted)
- black pepper, to taste (optional)
FOR THE SALAD:
POPPYSEED RANCH DRESSING:
- 1/2 cup of plain greek yogurt or sour cream
- 1/4 cup of buttermilk (extra if desired)
- 1/4 cup good quality mayonnaise (homemade or store bought)
- 1 clove garlic
- 1/2 tsp lemon juice or white vinegar
- 1 tsp poppy seeds
- 1/2 tsp dried parsley
- 1/2 tsp dried dill
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/8-1/4 tsp garlic powder, to taste
- 1/8 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Start with the dressing (skip if using premade)
- Ranch dressing always tastes it’s absolute best made ahead of time. Whisk and chill for a few hours before serving or make things simple by tossing it together the night before.
- Peel 1 clove of garlic, then smash and mince it into a paste.
- Season with salt.
- Combine salted garlic paste with remaining dressing ingredients and whisk well.
- Pop in the fridge to chill for a few hours for flavors to set.
- Wash + dry spinach.
- Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and sunflower seeds.
- Toss with dressing and serve.
- Season with black pepper, to taste.
Notes
This recipe yields one large personal salad or 2 side salads.
This dressing works with both fresh and dried herbs, so absolutely use what fresh herbs you have on hand.
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