Eat Your Colors SaladEat Your Colors Salad
Eat Your Colors Salad
Eat Your Colors Salad
Cook’s tip: You can color the ranch dressing green with natural food coloring (see recipe). 30 minutes chill time extra
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Recipe - The Fresh Grocer - Corporate
EatYourColorsSalad.jpg
Eat Your Colors Salad
Prep Time30 Minutes
Servings4
0
Calories430
Ingredients
6 Tbs Nonfat Sour Cream
6 Tbs nonfat Greek Yogurt
2 Tbs Light Mayonnaise
1/2 tsp Garlic Powder
1/2 Tbs Chopped Fresh Parsley
1/2 Tbs Chopped Fresh Chives
1/4 cup 1% Low Fat Buttermilk
1/2 Tbs White Balsamic Vinegar
2 Cups Corn Kernels, thawed if frozen
2 cups Shredded Purple Cabbage
2 cups Diced Grilled Chicken Breasts
2 Avocados from Mexico, pitted, peeled and cut into chunks
1 cup Shredded Carrots
1/2 cup Thinly Sliced Red Bell Pepper
1/2 cup Shelled Edamame, cooked according to package directions
Directions

1. For the dressing, in a medium bowl whisk together sour cream, yogurt, mayonnaise, garlic powder, parsley and chives. Stir in buttermilk and vinegar; mix well. Season with salt and pepper to taste, and refrigerate at least 30 minutes.

 

2. In a large shallow bowl arrange corn, cabbage, chicken, avocado, carrots, bell pepper, and edamame. Serve with dressing.

 

Nutritional Information
  • 18 g Fat
  • 2.5 g Saturated Fat
  • 70 mg Cholesterol
  • 190 mg Sodium
  • 36 g Carbohydrate
  • 6 g Fiber
  • 34 g Protein
30 minutes
Prep Time
0 minutes
Cook Time
4
Servings
430
Calories

Shop Ingredients

Makes 4 servings
6 Tbs Nonfat Sour Cream
Daisy Pure & Natural Sour Cream, 1.5 lb
Daisy Pure & Natural Sour Cream, 1.5 lb, 24 Ounce
$4.99$0.21/oz
6 Tbs nonfat Greek Yogurt
Cabot Creamery Whole Milk Plain Greek Yogurt, 2 lbs
Cabot Creamery Whole Milk Plain Greek Yogurt, 2 lbs, 32 Ounce
$5.99$0.19/oz
2 Tbs Light Mayonnaise
Primal Kitchen Mayo Avocado Oil Real Mayonnaise, 12 fl oz
Primal Kitchen Mayo Avocado Oil Real Mayonnaise, 12 fl oz, 12 Fluid ounce
$10.79$0.90/fl oz
1/2 tsp Garlic Powder
Badia Garlic Powder, 10.5 oz
Badia Garlic Powder, 10.5 oz, 10.5 Ounce
$7.29$0.69/oz
1/2 Tbs Chopped Fresh Parsley
Curly Parsley, 1 bunch, 1 each
Curly Parsley, 1 bunch, 1 each, 1 Each
$1.49
1/2 Tbs Chopped Fresh Chives
Goodness Gardens Farm Fresh Singles Chives, 0.25 oz
Goodness Gardens Farm Fresh Singles Chives, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz
1/4 cup 1% Low Fat Buttermilk
Five Acre Farms Local Buttermilk, one pint
Five Acre Farms Local Buttermilk, one pint, 16 Fluid ounce
$3.99$0.25/fl oz
1/2 Tbs White Balsamic Vinegar
Filippo Berio Balsamic Vinegar of Modena, 8.4 fl oz
Filippo Berio Balsamic Vinegar of Modena, 8.4 fl oz, 8.4 Fluid ounce
$4.99$0.59/fl oz
2 Cups Corn Kernels, thawed if frozen
Wholesome Pantry Organic Whole Kernel Corn, 15 oz
Wholesome Pantry Organic Whole Kernel Corn, 15 oz, 15 Ounce
$1.99$0.13/oz
2 cups Shredded Purple Cabbage
Organic Red Cabbage, 1 ct, 3.5 pound
Organic Red Cabbage, 1 ct, 3.5 pound, 3.5 Pound
$6.97 avg/ea$1.99/lb
2 cups Diced Grilled Chicken Breasts
Wholesome Pantry All Natural Fresh Boneless Skinless Chicken Breasts
Wholesome Pantry All Natural Fresh Boneless Skinless Chicken Breasts, 1.86 Pound
$10.21 avg/ea$5.49/lb
2 Avocados from Mexico, pitted, peeled and cut into chunks
Organic Hass Avocado, 1 each
Organic Hass Avocado, 1 each, 1 Each
$2.50
1 cup Shredded Carrots
Carrots, 1 Bunch, 1 each
Carrots, 1 Bunch, 1 each, 1 Each
$2.99
1/2 cup Thinly Sliced Red Bell Pepper
Vinefresh Premium Sweet Mixed Peppers, 4 count, 16 oz
Vinefresh Premium Sweet Mixed Peppers, 4 count, 16 oz, 16 Ounce
$7.99$0.50/oz
1/2 cup Shelled Edamame, cooked according to package directions
Pictsweet Farms® Steam'ables® Edamame with Sea Salt, Farm Favorites, Frozen Vegetables, 10 oz
Pictsweet Farms® Steam'ables® Edamame with Sea Salt, Farm Favorites, Frozen Vegetables, 10 oz, 10 Ounce
$2.99$0.30/oz

Nutritional Information

  • 18 g Fat
  • 2.5 g Saturated Fat
  • 70 mg Cholesterol
  • 190 mg Sodium
  • 36 g Carbohydrate
  • 6 g Fiber
  • 34 g Protein

Directions

1. For the dressing, in a medium bowl whisk together sour cream, yogurt, mayonnaise, garlic powder, parsley and chives. Stir in buttermilk and vinegar; mix well. Season with salt and pepper to taste, and refrigerate at least 30 minutes.

 

2. In a large shallow bowl arrange corn, cabbage, chicken, avocado, carrots, bell pepper, and edamame. Serve with dressing.