Ingredients
Green Goddess Dressing
| 1/2 cup | (125 ml) | 2% milk |
| 1/3 cup | (75 ml) | plain 2% Greek yogurt |
| 1/4 cup | (60 ml) | low fat mayonnaise |
| 1/4 cup | (60 ml) | fresh parsley, chopped |
| 1/4 cup | (60 ml) | fresh basil leaves, chopped |
| 1 tbsp | (15 ml) | lemon juice |
| 1 tsp | (5 ml) | Worcestershire sauce |
| 1 clove | (small) | garlic, chopped |
| 1/2 tsp | (2 ml) | salt |
| 1/4 tsp | (1 ml) | 1/4 tsp (1 ml) freshly ground pepper |
Salad
| 8 cups | (2 L) | baby spinach |
| 1 cup | (250 ml) | strawberries, sliced |
| 1 | avocado, cut into 1-inch (2.5 cm) cubes | |
| 1/4 cup | (60 ml) | red onions, sliced |
| 1/4 cup | (60 ml) | sunflower seeds |
Directions
Buttermilk Ranch Dressing
- Add milk, yogurt, mayonnaise, parsley, basil, lemon juice, Worcestershire sauce, garlic, salt and pepper to a blender. Purée until smooth.
- Toss spinach with 1/2 cup (125 ml) dressing. Toss in strawberries, avocado, red onions and sunflower seeds. Store remaining dressing refrigerated for up to 3 days.