Cilantro adds color and flavor when blended to make a creamy dressing. Serve this healthy salad for lunch or dinner.
- ½ cup chopped cilantro
- ¼ cup buttermilk
- ¼ cup mayonnaise
- 2 tablespoons chopped shallot
- 1 tablespoon cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 6 cups torn lettuce
- 2 cups finely sliced stemmed kale
- 1 (15 ounce) can chickpeas, rinsed
- 2 medium carrots, sliced
- 1 medium red or yellow bell pepper, diced
- 1 cup cooked quinoa
- ⅓ cup roasted unsalted pepitas
- Step 1
Combine cilantro, buttermilk, mayonnaise, shallot, vinegar, salt and pepper in a mini food processor. Process until well blended.
Combine lettuce, kale, chickpeas, carrots, bell pepper and quinoa in a large bowl. Drizzle the dressing over the salad and toss well to coat. Sprinkle with pepitas before serving.
Serving Size: about 2½ cups Per Serving: 362 calories; fat 17g; cholesterol 6mg; sodium 397mg; carbohydrates 38g; dietary fiber 9g; protein 13g; sugars 6g; niacin equivalents 2mg; saturated fat 3g; vitamin a iu 10979IU; potassium 634mg.