Big Green Salad With Green Dressing
It Can Be Easy Being Green
This Big Green Salad with Green Dressing is a fun, festive, and healthy dish to include on your holiday party spreads. It’s made with spinach and iceberg lettuce then topped with all the delicious crunchy veggies like cucumber and celery.
I love this salad because it’s easy to make and light while still packing creamy flavor and delicious texture. It’s also easy to customize.
For example, I love adding some tomatoes around the holidays for a festive pop of red and green.
The dressing is creamy, thick, and delicious with the addition of parsley and rice wine vinegar.
Slice & Dice
Be sure to slice and dice your veggies into small, easy-to-fork pieces so that they are easy for you and your guests to enjoy. You don’t want your guests struggling with large, uneven bites.
I chose this mix of all green vegetables, but the green veggies are interchangeable.
I have made this salad with pea-pods, snow peas, green peas, and sprouts. Really any green veggies of your choice work.
Just make sure you use at least a couple that deliver a satisfying crunch.
While other leaves can be included, without some solid greens like the ones listed above you can end up with a soggy salad, and nobody wants that.
Big Green Salad With Green Dressing Recipe
A Big Salad Filled With Green Veggies that's quick and easy to make. It provides crunchy texture, creamy flavor, and looks beautiful on the table.
Ingredients
- 1 Seedless Cucumber, Sliced Into Rounds
- 2 Cups of Brussels Sprouts, Sliced Into Ribbons
- 8 Green Onions, White And Green Parts Sliced Thin
- 5 Celery Ribs, Minced Finely
- 2 Green Peppers, Cut Into Slices or Diced
- 4 Cups of Spinach
- 6 Cups Of Chopped Iceberg Lettuce or Romaine
- Salt
- Pepper
- Dried Parsley
- FOR THE DRESSING:
- 2 Avocados
- 2 packets of Ranch Salad Dressing Mix
- 10 ounces (approximately) of Sour Cream
- 1 Cup of Rice Wine Vinegar
- A Large Handful Of Parsley, Cut the Leaves From The Stems, It Is Ok, If There Are Some Stems
Instructions
- Add your lettuce and spinach to a bowl and give it a good toss.
- Layer your veggies around the bowl artistically. I present the salad this way, but toss it before serving so that it is easier for everyone to get all of the Green Veggies.
- Sprinkle the salad with some salt (I use Kosher Salt) Black Pepper and The Dried Parsley
- For the dressing add the two avocados to your blender, the ranch packets, the sour cream and the rice wine vinegar, blend until smooth.
- Add the parsley a little at a time to the blender, and blend until smooth.
- The dressing will keep in the fridge for at least a week. I serve the dressing on the side, but you can also toss with the salad before serving if you wish.
- For Christmas you can add cherry tomatoes to the salad and drape rosemary clippings on the salad to make it look more festive for the holiday.
If you have some leftover dressing or veggies they make a great topping for Air Fried Avocado Tacos, another great healthier recipe.