Rainbow Veggie Chef’s Salad with Creamy Pesto Ranch Dressing
A rainbow of fresh summer veggies combines with the classic chef's salad and an extra-creamy pesto ranch dressing in this ultimate veggie-lover's lunch salad!
Servings 6 -8 servings
Ingredients
- SALAD:
- 6 cups chopped romaine lettuce
- 1 cup chopped baby spinach
- 1 small cucumber thinly sliced
- 2 medium tomatoes halved and thinly sliced
- 1 large sweet pepper thinly sliced
- 1 avocado peeled, pitted and diced
- 1 medium carrot julienned into thin strips
- 3 hard-boiled eggs thinly sliced
- 1 cup 1-in cubed mozzarella cheese
- DRESSING:
- 1/2 cup plain greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup prepared pesto
- 2 tablespoons buttermilk
- Salt and pepper to taste
Instructions
- Make the salad: In a large bowl, toss all salad ingredients until evenly distributed and combined. Set aside for a moment while you prepare the dressing.
- Make the dressing: Place all dressing ingredients in a food processor and pulse several times until dressing is creamy. Season with salt and pepper to taste.
- Divide salad between serving plates and drizzle ranch dressing over top. Enjoy immediately!
Notes
Salad and dressing may be stored separately in refrigerator up to 3 days.