Layered Salad with Buttermilk Ranch Dressing

Ingredients

• 6 cups baby lettuces mixed
• 0.5 cup buttermilk 
• 1 large cucumber seeded cut into 1/2-inch dice
• 0.3 teaspoon mustard dry
• 1 tablespoon chives fresh finely chopped
• 1 pound peas fresh
• 0.3 teaspoon garlic powder 
• 0.3 cup mayonnaise 
• 2  bell peppers red seeded cut into 1/2-inch dice
• 1 cup roasted salted
• 8 servings salt and pepper 
• 10  scallions thinly sliced
• 2 tablespoons cup heavy whipping cream sour
• 2 large tomatoes seeded cut into 1/2-inch dice
• 1 teaspoon citrus champagne vinegar 
• 2  summer squash yellow cut into 1/2-inch dice
• 2  zucchini cut into 1/2-inch dice

Equipment

• bowl
• whisk
• pot

Directions

1. In a medium bowl, whisk together buttermilk, mayonnaise, sour cream, vinegar, mustard, garlic powder and chives until well combined. Season with salt and pepper. Cover and refrigerate until ready to use.
2. Bring a large pot of salted water to boil over high heat.
3. Add peas and boil until tender, about 2 minutes.
4. Drain, run peas under cold water and drain again. In a medium bowl, toss together squash and zucchini.
5. In a large bowl, layer peas, 3 cups greens, red bell peppers, scallions, squash-zucchini mixture, 3 cups greens, cucumber and tomatoes.
6. Pour dressing over top and set aside until layers are soaked through, about 5 minutes. Before serving, top with sunflower seeds.