Eat Your Colors Salad
Cook’s tip: You can color the ranch dressing green with natural food coloring (see recipe).
30 minutes chill time extra
Recipe - Dearborn Market
Eat Your Colors Salad
Prep Time30 Minutes
Servings4
0Calories430
Ingredients
6 Tbs Nonfat Sour Cream
6 Tbs nonfat Greek Yogurt
2 Tbs Light Mayonnaise
1/2 tsp Garlic Powder
1/2 Tbs Chopped Fresh Parsley
1/2 Tbs Chopped Fresh Chives
1/4 cup 1% Low Fat Buttermilk
1/2 Tbs White Balsamic Vinegar
2 Cups Corn Kernels, thawed if frozen
2 cups Shredded Purple Cabbage
2 cups Diced Grilled Chicken Breasts
2 Avocados from Mexico, pitted, peeled and cut into chunks
1 cup Shredded Carrots
1/2 cup Thinly Sliced Red Bell Pepper
1/2 cup Shelled Edamame, cooked according to package directions
Directions
1. For the dressing, in a medium bowl whisk together sour cream, yogurt, mayonnaise, garlic powder, parsley and chives. Stir in buttermilk and vinegar; mix well. Season with salt and pepper to taste, and refrigerate at least 30 minutes.
2. In a large shallow bowl arrange corn, cabbage, chicken, avocado, carrots, bell pepper, and edamame. Serve with dressing.
Nutritional Information
- 18 g Fat
- 2.5 g Saturated Fat
- 70 mg Cholesterol
- 190 mg Sodium
- 36 g Carbohydrate
- 6 g Fiber
- 34 g Protein
30 minutes
Prep Time
0 minutes
Cook Time
4
Servings
430
Calories
Directions
1. For the dressing, in a medium bowl whisk together sour cream, yogurt, mayonnaise, garlic powder, parsley and chives. Stir in buttermilk and vinegar; mix well. Season with salt and pepper to taste, and refrigerate at least 30 minutes.
2. In a large shallow bowl arrange corn, cabbage, chicken, avocado, carrots, bell pepper, and edamame. Serve with dressing.
