BLUEBERRY BROCCOLI SPINACH SALAD WITH POPPYSEED RANCH #VEGAN #BROCCOLI
This delectable Blueberry Broccoli Spinach Salad with Poppyseed Ranch is the ideal mix of exquisite sweetness and one of my preferred plates of mixed greens ever!
Sit back people, I'm feeling talkative!
I have a little chickpea-driven story for you all today, and I 110% comprehend on the off chance that you need to parchment directly on down to the formula.
Truth be told, I'll make things simple peasy and slap the formula directly here at the highest point of the post, and on the off chance that you need to share in our day by day portion of wildness, look down for the products.
INGREDIENTS
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 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.
- Nutrition facts below are an estimate provided by an online nutrition calculator. Values calculated for the salad pre-dressing. Add dressing to taste and adjust as needed.
For more detail: https://bit.ly/2xYwYup
