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Green Greens Salad with Basil Ranch Dressing
FOODIE HOME CHEF36Ingredients
30Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 1/2 cup plain greek yogurt (or sour cream)
- 1/2 cup mayonnaise (Hellman's Real or Smart Balance)
- 1/2 cup organic milk (depending on how thick you like your dressing, see Tip# 1)
- 1/4 cup chopped fresh parsley (loosely packed)
- 1/3 cup scallions (thinly sliced)
- 1/2 cup chopped fresh basil (roughly chopped, loosely packed)
- 8 baby spinach leaves (roughly chopped)
- 1 large garlic clove (finely minced)
- 2 tsp. fresh squeezed lemon juice
- 1/4 tsp. sea salt (or kosher)
- freshly ground black pepper (5 to 8 pepper mill turns)
- base (Green Greens Salad, use a mixture of any or all:)
- romaine lettuce leaves (torn)
- butter (/Boston lettuce leaves, torn)
- baby kale leaves
- baby spinach leaves
- leaves (Baby chard)
- bok choy leaves (torn)
- arugula leaves
- salad (Green Greens, Top, any or all:)
- broccoli florets (small bite-sized)
- green beans (cut up, cooked crisp-tender & chilled)
- snow peas (remove tips & strings, cooked crisp-tender & chilled)
- green bell pepper (cut into short thin strips)
- celery (sliced)
- asparagus spears (raw, cut off bottom woody parts & cut into thirds)
- avocado (cut up, see Tip# 2)
- scallion (sliced)
- kiwi (peeled, sliced & quartered)
- green olives (whole or sliced)
- edamame (whole soybeans)
- capers
- sprouts (either alfalfa, broccoli or sunflower)
- pumpkin seeds (green)
- pistachio nuts (shelled & halved or roughly chopped)
- 1 sprig fresh mint (or few edible flowers, such as daylilies, nasturiums, marigolds or pansies., optional)
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