serves 4
For the salad:
For the salad:
- 8 handfuls lettuce greens (try for a mixture of romain, spinach, arugula, and assorted baby greens)
- 1 large carrot, shredded
- sliced English cucumber
- 8 thin slices red onion, rings separated
- 1 bell pepper (green, yellow, or red), thinly sliced into rounds
- 1 cup frozen green peas, thawed
- 1 cup cooked kidney beans (not warm)
- 1/4 c raw sunflower seed meats (optional)
- toasted baguette slices, croutons, or crackers (optional)
- Ranch dressing (preferably home made) or Cheesy dressing (recipe follows)
For the dressing:
- 1/2 c plain Greek yogurt
- 1/4 c whole milk (or buttermilk)
- 1 Tbs shredded fresh onion (use the large holes on a cheese grater)
- 1 small clove garlic, pressed
- 1 tsp cider vinegar (or more to taste if you like tangy dressing)
- 1 tsp dried parsley
- 1/2 tsp Dijon mustard
- 1/4 tsp dried dill
- salt and freshly ground black pepper to taste
- 1/4 c grated medium cheddar cheese
On each of four dinner plates (or large salad bowls), place 2 handfuls of greens. Evenly divide the shredded carrot, sliced cucumber, red onion, and bell pepper slices among the plates.
Top each salad with 1/4 cup peas, 1/4 cup kidney beans.
Drizzle with dressing.
Sprinkle each with 1 Tbs raw sunflower seeds and some seasoned croutons, if desired. Serve with toasted baguette slices or crackers, if desired.
