Recipes Salad Vegetable Salad Recipes Cauliflower Chopped Salad with Buttermilk Dressing 5.0 (5) 5 Reviews 3 Photos Creamy buttermilk dressing and fresh garden veggies add up to more than the sum of their parts in this crunchy, crave-able chopped salad. This Allrecipes Magazine recipe is based on Whole Plant Chopped Salad. Cover dressing and refrigerate for up to 1 week. Submitted by Allrecipes Magazine Updated on September 6, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 3 Prep Time: 20 mins Total Time: 20 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings Dressing: 2 tablespoons buttermilk 2 tablespoons sour cream 2 tablespoons mayonnaise 1 tablespoon lemon juice 1 tablespoon minced celery 1 tablespoon minced fresh parsley 1 teaspoon minced fresh dill ½ teaspoon Dijon mustard ¼ teaspoon onion powder ¼ teaspoon salt, or more to taste ¼ teaspoon freshly ground black pepper, or more to taste Salad: 2 romaine lettuce hearts, chopped into 1-inch pieces 1 large cucumber, chopped 1 red bell pepper, diced 1 cup chopped cauliflower florets 1 carrot, chopped 1 celery stalk with leaves, diced 3 green onions, sliced ¼ cup sunflower seeds 1 ½ tablespoons chopped fresh parsley 1 pinch salt and ground black pepper to taste Directions Whisk buttermilk, sour cream, mayonnaise, lemon juice, celery, 1 tablespoon parsley, dill, Dijon mustard, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper together in a small bowl until combined. Toss romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and remaining 1 1/2 tablespoons parsley together in a large bowl. Serve with dressing. Season with remaining 1 pinch each salt and black pepper. I Made It Print Nutrition Facts (per serving) 127 Calories 8g Fat 12g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 127 % Daily Value * Total Fat 8g 11% Saturated Fat 2g 8% Cholesterol 4mg 1% Sodium 231mg 10% Total Carbohydrate 12g 4% Dietary Fiber 4g 15% Total Sugars 5g Protein 4g 8% Vitamin C 58mg 64% Calcium 84mg 6% Iron 2mg 9% Potassium 586mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.