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+ servings

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!
Prep Time 10 minutes
Total Time 10 minutes
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.