Description

This delicious salad is as beautiful as a rainbow, with its bright, colorful and varied lettuces and veggies. It has a creamy buttermilk poppy seed dressing to die for. Make this salad the same day that you want to serve it.

Ingredients

• 5 oz. baby spinach or baby kale, or a mixture of sturdy lettuces (not spring mix)
• 1 pint cherry tomatoes, halved
• 1 orange bell pepper, cut in a small dice
• 2 ears fresh corn, blackened on a grill pan, kernels removed
• 1/4 small purple cabbage, shredded
• 3 hard boiled eggs, chopped
• 6 oz. can black olives, drained and sliced
• 1 c. shredded Cheddar cheese
• 1 c. pecans, toasted
• 10 pieces crisply cooked bacon, crumbled
• Buttermilk dressing:
• 1/2 c. buttermilk (shake before measuring)
• 1/4 c. sour cream
• 1/4 c. mayonnaise
• 1 T. poppy seeds
• freshly squeezed juice of 1 lemon ( 2 T.)
• 1/2 - 1 t. salt or onion salt
• freshly ground black pepper
• garnish:
• fresh thyme leaves or snipped chives

Steps

1. Wash spinach, drain and dry with paper towels until very dry, not wet, damp or soggy. Wash veggies and cut and dice, as directed.
2. Make the buttermilk dressing by whisking all the ingredients together. Taste and adjust ingredients.
3. Place a good layer of dry greens on the bottom of a glass bowl.