Garden-Fresh Chopped Salad with Herb-Ranch Dressing

When I saw this recipe in Good Housekeeping's August edition I knew I had to try it. Any recipe with 4 pts of red/or yellow cherry tomatoes is definitely a recipe for me!!

1 lb. green beans, trimmed and cut into 1-inch pieces
1/2 c. buttermilk
1/3 c. light mayo
2 Tbsp. cider vinegar
2 Tbsp. snipped fresh chives
2 Tbsp. chopped fresh parsley
1 green onion, minced
salt and pepper
8 oz. hearts of romaine lettuce coarsely chopped
4 pts. 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 in chunks

1. Heat 3-qrt 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 water to stop cooking.

2. Meanwhile in medium bowl whisk together buttermilk, mayo, vinegar, chives, parsley, green onion, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper until blended; set dressing aside

3. In 4-qrt 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.

4 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.