Coliseum Pool & Grill
Coliseum Chopped Salad – Serves 4
For the dressing
- ½ cup sour cream
- ½ cup buttermilk
- ¼ cup mayonnaise, best quality available or homemade
- 2 garlic cloves, minced
- 1 tsp fresh dill, finely chopped (substitute dry, if needed)
- ¼ cup fresh chives, finely chopped
- 2 tsp fresh lemon juice
- 1 bunch fresh cilantro, stems removed
- Kosher salt and black pepper
Place all ingredients in a blender and pulse until creamy. Refrigerate and store in an air-tight container until ready to use.
For the salad
- 1 head romaine lettuce, chopped
- 1 head red leaf lettuce or kale, chopped
- 1 cup garbanzo beans, drained
- 1 cup cherry tomatoes, halved
- 1 cup hothouse cucumbers, sliced
- 1 roasted yellow corn, kernels removed from the cob
- ¼ cup pistachios, shelled and crushed
- 2 avocados, pitted and diced
- Salt and pepper to taste
- Grilled chicken breast or steak, if desired
Combine all ingredients in a large bowl and toss with dressing. Season to taste with salt and pepper.
