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.

Hilary Meyer
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Ingredients

Directions

  • Toss lettuce, bell pepper, avocado, mushrooms, tomatoes and sprouts in a large bowl.

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  • 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.

  • Drizzle the dressing over the salad; gently toss to coat.

Nutrition Facts

138 calories; 10.3 g total fat; 2.7 g saturated fat; 9 mg cholesterol; 139 mg sodium. 551 mg potassium; 10.4 g carbohydrates; 5 g fiber; 4 g sugar; 3.8 g protein; 3144 IU vitamin a iu; 37 mg vitamin c; 95 mcg folate; 68 mg calcium; 1 mg iron; 32 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 1 star values: 0
Rating: 5 stars
10/29/2017
This salad is absolutely delicious. I will make it again. Read More