Though it's like it’s straight out of a gourmand eating house, this straightforward (and speedy) dish is definitely thrown beside simply some flavoursome ingredients at home! Snag your move to pre-made dressing or strive my home-brewed poppyseed ranch!
Oh and I’m wholly subsidization bonus points to anyone World Health Organization adds additional veggies to their bowl. Scratch and sniff cake stickers for all of you!
Ingredients
FOR THE 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)
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.