Summer Chopped Salad with Buttermilk Ranch Dressing

My diet consists of way too much sugar, baked goods, and ice cream, so I have to make sure to really get in some healthful ingredients by dinner time. A chopped salad always feels fresh and can be changed up so easily by what you have on hand. I had never made my own ranch dressing before and was shocked how easy it was, plus I used light mayo to cut the calories. Any of the ingredients in this can be subbed for what you love. Piling the components up in lines makes for a great presentation and makes it feel a lot less like your run of the mill salad. 

Summer Chopped Salad with Buttermilk Ranch Dressing

serves 4

For the Salad: 

5 slices of salami or 4 slices of bacon, cooked crispy and crumbled

1/4 cup of shaved parmesan cheese

1/4 cup of pepitas 

1 avocado, diced

2 ears of corn, cooked, chilled and cut off the ear

1 cup of cooked orzo, Israeli couscous, or quinoa

1 red bell pepper, diced

4 cooked chicken breasts, diced

2 cups baby arugula, chopped

1 cup cherry tomatoes, halved

On a large platter or wide shallow bowl, align the ingredients in lines against one another. Chill until ready to serve. 

For the Dressing: 

1/2 cup mayonnaise (I used light)

1/3 cup buttermilk

1 tablespoon or chopped flat leaf parsley

1/2 teaspoon onion powder

1/2 teaspoon garlic powder 

Lawry's seasoning salt, & freshly ground pepper to taste

Whisk all of the ingredients together and taste to adjust seasoning. Chill. 

Serve salad cold and toss with the dressing. 

Enjoy! 

xo

Erin