BLUEBERRY BROCCOLI SPINACH SALAD WITH POPPYSEED RANCH

BLUEBERRY BROCCOLI SPINACH SALAD WITH POPPYSEED RANCH

Ingredients

FOR THE SALAD:

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)

POPPY SEED 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 extra-large personal salad or 2 smaller side salads.

This dressing works with both fresh and dried herbs, so absolutely use what fresh herbs you have on hand. I’ll include measurements for dried, which are a little stronger in flavor, so when using fresh you’ll simply increase the amount to taste. Enjoy!

Making more dressing for later? Typical food safety rule of thumb is that homemade dressings will keep in the fridge for 4 days.

Recipe Source: https://peasandcrayons.com/2016/08/blueberry-broccoli-spinach-salad.html

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