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20 minute dinner recipes

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Loaded Garden Salad


From EatingWell:  July/August 2013

This veggie-rich garden salad recipe—with pepper, avocado, tomatoes and mushrooms—is tossed with a lightened-up herb ranch dressing. It’s great with pizza or as a light side salad.

4 servings, 1 1/4 cups each | Active Time: 10 minutes | Total Time: 10 minutes



  1. Toss lettuce, bell pepper, avocado, mushrooms, tomatoes and sprouts in a large bowl.
  2. Mash garlic and salt together with a fork in a small bowl to make a coarse paste. Stir in sour cream, buttermilk, chives and dill until combined.
  3. Drizzle the dressing over the salad; gently toss to coat.


Per serving : 138 Calories; 10 g Fat; 3 g Sat; 6 g Mono; 9 mg Cholesterol; 10 g Carbohydrates; 4 g Protein; 5 g Fiber; 112 mg Sodium; 551 mg Potassium

0 Carbohydrate Serving

Exchanges: 1 vegetable, 2 fat