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–+ servings
Stav Kogan

American Chopped Salad with Creamy Buttermilk Dressing

This isn't just a salad; it's a full-blown flavor party in a bowl. We're talking crisp lettuce, vibrant veggies, hearty eggs, and a dreamy, creamy buttermilk dressing that ties it all together. It's crunchy, creamy, and packed with goodness.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 277 serving
Calories: 277
Ingredients Method Nutrition

Ingredients
  

For the Salad
  • 1 cup (125 g) fresh green beans, trimmed and cut into 2-inch lengths
  • 8 cups (450 g) chopped iceberg lettuce, from 1 small head
  • 2 cups (350 g) grape or cherry tomatoes, halved
  • 2 cups (300 g) seeded and chopped cucumber, from 1 small cucumber
  • 1 cup (165 g) frozen whole kernel corn, thawed
  • 3 large hard-cooked eggs, chopped
  • 1/2 cup (60 g) sliced carrot
  • 1/2 cup (57 g) shredded cheddar cheese, or cheddar-flavor soy cheese
  • 1/4 cup (40 g) finely chopped red onion
  • For the Creamy Buttermilk Dressing
  • 1/2 cup (120 ml) buttermilk
  • 1/2 cup (115 g) mayonnaise
  • 2 tablespoons (15 g) (0.53 oz) finely chopped green onion
  • 1 clove garlic, minced
  • 1/8 teaspoon (0.75 g) (0.03 oz) salt
  • Meal Prep Master:** For easy lunches, chop all your veggies and prepare the dressing ahead of time. Store them in separate airtight containers in the fridge. Just combine and toss when you're ready to eat!
  • Boost the Protein:** To make this salad even more filling, add a can of rinsed and drained chickpeas or some crispy baked tofu.
  • Customize Your Crunch:** Swap iceberg lettuce for romaine or a spring mix for a different texture. Feel free to add other crunchy veggies like bell peppers, radishes, or celery.
  • Dressing Swap:** For a lighter, tangier dressing, substitute half of the mayonnaise with plain Greek yogurt. It adds a protein boost and cuts down on fat.

Method
 

  1. Cook the green beans in a small saucepan of boiling, lightly salted water for 6-8 minutes until crisp-tender.
  2. Drain immediately and rinse under cold water to cool.
  3. Drain well.
  4. In an extra-large bowl, combine the cooled green beans, chopped lettuce, tomatoes, cucumber, corn, chopped eggs, carrot, cheese, and red onion.
  5. To make the dressing, whisk together the buttermilk and mayonnaise in a small bowl until smooth.
  6. Stir in the green onion, minced garlic, and salt until well combined.
  7. Drizzle the dressing over the salad and toss gently to coat all the .
  8. Serve immediately for the best crunch.

Nutrition

Calories: 277kcalCarbohydrates: 15gProtein: 9gFat: 21g

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