This delectable Blueberry Broccoli Spinach Salad with Poppyseed Ranch is the ideal mix of flavorful pleasantness and one of my number one plates of mixed greens ever!
In spite of the fact that it would seem that it's straight out of a gourmet bistro, this straightforward (and expedient) plate of mixed greens is handily put along with only a couple tasty fixings at home! Obstacle your go to pre-made dressing or attempt my hand crafted poppyseed farm!
Gracious and I'm absolutely granting extra focuses to any individual who adds additional veggies to their bowl. Scratch and sniff cupcake stickers for every one of you!
Ingredients
- 1/2 cup chopped broccoli
- 4 oz fresh baby spinach
- 1/2 a ripe avocado
- 1/4 cup crumbled feta cheese
- 1/4 cup blueberries
- 2-4 TBSP roasted sunflower seeds (I used unsalted)
- 2-4 TBSP dried cranberries
- black pepper to taste (optional)
POPPY SEED RANCH DRESSING:
- 1/4 cup of buttermilk extra if desired
- 1/2 cup of plain greek yogurt or sour cream
- 1/4 cup good quality mayonnaise homemade or store bought
- 1/2 tsp lemon juice or white vinegar
- 1 clove garlic
- 1 tsp poppy seeds
- 1/2 tsp dried dill
- 1/2 tsp dried parsley
- 1/8 tsp black pepper
- 1/4 tsp onion powder
- 1/8-1/4 tsp garlic powder to taste
- 1/4 tsp paprika
- 1/8 tsp sea salt
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.
source: peasandcrayons.com
