Garden-Fresh Chopped Salad with Herb-Ranch Dressing
1 pound green beans, trimmed and cut into 1-inch pieces
1/2 cup buttermilk
1/3 cup light mayonnaise
2 tablespoons cider vinegar
2 tablespoons snipped fresh chives
2 tablespoons chopped fresh parsley
1 green onion, minced
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
8 ounces hearts of romaine lettuce, coarsely chopped
4 pints red and/or yellow cherry tomatoes, each cut in half
2 red, orange, and/or yellow peppers, cut into 1-inch pieces
2 avocados, peeled and cut into 1/2-inch chunks
Heat 3-quart saucepan of water to boiling on high. Add green beans and cook 5 minutes until tender-crisp. Drain beans in colander and rinse under cold running water to stop cooking.
Meanwhile, in medium bowl, whisk together buttermilk, mayonnaise, vinegar, chives, parsley, green onion, salt, and pepper until blended; set dressing aside.
In 4-quart or larger cylindrical glass bowl or trifle dish, place half of lettuce, then half of tomatoes; top with all of beans, all of peppers, remaining lettuce, then remaining tomatoes. Arrange avocados on top. Spoon dressing over avocados to cover completely. If not serving right away, cover bowl tightly with plastic wrap and refrigerate salad until ready to serve or up to 4 hours.
If serving bowl is not large enough for mixing, transfer salad to very large bowl and toss until well coated with dressing. Makes about 14 cups.