Name: Vegetable Chopped Salad with Ranch
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Salad
Ingredients: 2 cups broccoli, cut into small florets; 1 cup green beans, cut into 1/2-inch pieces; 1 cup cucumber, diced; 1/2 cup beets, roasted, diced 1/4-inch; 10 oz bell pepper, 1/2-inch diced; 1/2 cup carrot, peeled into curls; 1/2 cup edamame, shelled; 1 ear fresh corn; 20 grape tomatoes, sliced in half; 8 oz mixed greens, chopped into small bite-sized pieces; 1/2 cup Panera® Creamy Buttermilk Ranch Dressing; 1 tbsp sunflower seeds, roasted

Description

This vegetable chopped salad is filled with a rainbow of produce and topped with creamy buttermilk Ranch dressing for a summer salad you won’t be able to resist!

Ingredients

Scale

2 cups broccoli, cut into small florets
1 cup green beans, cut into 1/2-inch pieces
1 cup cucumber, diced
1/2 cup beets, roasted, diced 1/4-inch
10 oz bell pepper, 1/2-inch diced
1/2 cup carrot, peeled into curls
1/2 cup edamame, shelled
1 ear fresh corn
20 grape tomatoes, sliced in half
8 oz mixed greens, chopped into small bite-sized pieces
1/2 cup Panera® Creamy Buttermilk Ranch Dressing
1 tbsp sunflower seeds, roasted

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Instructions

Bring 4 cups water to a boil in a medium pot. Add broccoli and green beans and simmer for 1 minute. Drain and place into an ice-water bath to stop the cooking. Drain and refrigerate until ready to assemble salad.
In a large bowl, combine blanched broccoli and green beans, cucumber, bell pepper, carrot, edamame, corn, beets, tomatoes, and mixed greens. Add ranch dressing and lightly toss until combined. Garnish with sunflower seeds.