This vibrant chopped salad paired with a creamy, tangy buttermilk dressing is a delightful addition to any meal. It’s fresh, crunchy, and packed with flavor, making it the perfect side dish or light main course. With a variety of vegetables and a rich homemade dressing, this salad is as delicious as it is healthy.

Why You’ll Love This Recipe

If you’re a fan of refreshing, crunchy salads, this Chopped Salad with Buttermilk Dressing will quickly become a favorite. The combination of crisp romaine lettuce, sweet bell peppers, and tangy cauliflower, paired with the smooth and flavorful dressing, makes for a satisfying dish. The homemade dressing, with a balance of sour cream, mayonnaise, buttermilk, and fresh herbs, elevates the entire salad. Plus, it’s versatile – feel free to swap or add your favorite veggies to suit your tastes.

Ingredients

Dressing:

• 2 tablespoons buttermilk

• 2 tablespoons sour cream

• 2 tablespoons mayonnaise

• 1 tablespoon lemon juice

• 1 tablespoon minced celery

• 1 tablespoon minced fresh parsley

• 1 teaspoon minced fresh dill

• ½ teaspoon Dijon mustard

• ¼ teaspoon onion powder

• ¼ teaspoon salt (or more to taste)

• ¼ teaspoon freshly ground black pepper (or more to taste)

Salad:

• 2 romaine lettuce hearts, chopped into 1-inch pieces

• 1 large cucumber, chopped

• 1 red bell pepper, diced

• 1 cup chopped cauliflower florets

• 1 carrot, chopped

• 1 celery stalk with leaves, diced

• 3 green onions, sliced

• ¼ cup sunflower seeds

• 1 ½ tablespoons chopped fresh parsley

• 1 pinch salt and ground black pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. To make the dressing, whisk together buttermilk, sour cream, mayonnaise, lemon juice, minced celery, minced parsley, dill, Dijon mustard, onion powder, salt, and pepper in a small bowl until fully combined.

2. In a large bowl, toss the chopped romaine, cucumber, bell pepper, cauliflower, carrot, diced celery, green onions, sunflower seeds, and chopped parsley.

3. Serve the salad with the buttermilk dressing, and season with a pinch of salt and black pepper to taste.

Servings and Timing

• Prep Time: 20 minutes

• Total Time: 20 minutes

• Servings: 6

Variations

• Vegan version: Swap out the sour cream and mayonnaise with vegan alternatives, and use a non-dairy milk and lemon juice mixture instead of buttermilk.

• Protein-packed: Add grilled chicken, chickpeas, or feta cheese to make the salad more filling.

• Additional vegetables: Feel free to swap or add veggies like cherry tomatoes, radishes, or bell peppers to suit your preference.

Storage/Reheating

• Storage: Store the leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best consumed within 1-2 days for optimal freshness.

• Dressing storage: The dressing can be stored in the fridge for up to 1 week. Ensure the dressing is well-mixed before using it again.

FAQs

1. Can I make the dressing ahead of time?

Yes! You can make the dressing up to 1 week in advance and store it in the refrigerator.

2. What can I use if I don’t have buttermilk?

You can substitute buttermilk with a mixture of milk and lemon juice (1 tablespoon of lemon juice + 1 cup of milk, let it sit for 5 minutes).

3. How can I make the salad spicier?

Add some finely chopped jalapeños or a dash of hot sauce to the salad for an extra kick.

4. Can I use pre-made dressing for this salad?

Yes, but homemade dressing adds extra flavor and freshness. If you’re short on time, you can use store-bought ranch or a creamy vinaigrette.

5. Can I use other greens instead of romaine?

Yes, you can use any leafy greens like spinach, arugula, or mixed greens.

6. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free.

7. How long can I store the salad before it gets soggy?

Once the dressing is added, the salad is best eaten immediately. If stored separately, it can last up to 2 days in the fridge.

8. Can I add fruit to this salad?

Yes, fruits like apples, berries, or even pears would pair well with the dressing and add a sweet contrast.

9. Is this salad good for meal prep?

Yes, you can prep the salad ingredients in advance and store them in separate containers. Add the dressing just before serving.

10. Can I use frozen cauliflower in the salad?

It’s best to use fresh cauliflower for the best texture and flavor, but you can use frozen if that’s what you have on hand.

Conclusion

This Chopped Salad with Buttermilk Dressing is a fresh, flavorful, and satisfying dish that’s sure to be a hit at any meal. Whether you’re serving it as a side dish or a light main, it’s full of nutritious vegetables and topped with a creamy dressing that enhances every bite. Try this simple yet delicious recipe for your next gathering or meal!