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.

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