Friday, November 25, 2016

Blueberry Broccoli Spinach Salad

This was delicious!  I did think the dressing needed some type of sweetener.

Blueberry Broccoli Spinach 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)


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

1. Start with the dressing (skip if using premade)

2. 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.

3. Peel 1 clove of garlic, then smash and mince it into a paste.

4. Season with salt.

5. Combine salted garlic paste with remaining dressing ingredients and whisk well.

6. Pop in the fridge to chill for a few hours for flavors to set.

7. Wash + dry spinach.

8. Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and sunflower seeds.

9. Toss with dressing and serve.

10. Season with black pepper, to taste.

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