Crunchy Chopped Salad

Whatever veggies you use, cut them all about the same size– I like it best when everything is chopped into larger bite-sized chunks.

1 small head of crunchy lettuce, cut into wedges

Add about 6 cups of mixed vegetables such as tomatoes, cucumbers, carrots, bell pepper, zucchini, celery, green bean pieces, onion slivers, corn kernels, radishes, shredded cabbage, etc.

Optional:

1 avocado, chopped

1-2 Tbsp. snipped parsley &/or other herbs of your choice, like basil or dill

1 can (15.5 oz) garbanzo beans, drained and rinsed

Toss with Buttermilk Dressing:

1/2 c. buttermilk

2 Tbsp. mayo

1 Tbsp. sour cream or plain yogurt

2 tsp. lemon juice

Salt and pepper to taste

Recipe created or adapted by Liz Talley, Urban Graze

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