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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!
chopped romaine lettuce
chopped baby spinach
halved and thinly sliced
large sweet pepper
peeled, pitted and diced
julienned into thin strips
1-in cubed mozzarella cheese
plain greek yogurt
Salt and pepper to taste
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!
Salad and dressing may be stored separately in refrigerator up to 3 days.