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Loaded Garden Salad
Loaded Garden Salad
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From the EatingWell Kitchen
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.
- By: Hilary Meyer EatingWell Recipe Contributor
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 cups chopped romaine lettuce
- 1 small red bell pepper, diced
- 1 avocado, diced
- 1 cup sliced button mushrooms
- 1 cup cherry tomatoes, halved
- ½ cup alfalfa sprouts
- 1 clove garlic, minced
- ⅛ teaspoon salt
- ⅓ cup reduced-fat sour cream
- ⅓ cup buttermilk
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
Preparation
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- Toss lettuce, bell pepper, avocado, mushrooms, tomatoes and sprouts in a large bowl.
- 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.
- Serving size: 1¼ cups
- Per serving: 138 calories; 10 g fat(3 g sat); 5 g fiber; 10 g carbohydrates; 4 g protein; 95 mcg folate; 9 mg cholesterol; 4 g sugars; 0 g added sugars; 3,144 IU vitamin A; 37 mg vitamin C; 68 mg calcium; 1 mg iron; 139 mg sodium; 551 mg potassium
- Nutrition Bonus: Vitamin A (63% daily value), Vitamin C (62% dv), Folate (24% dv)
- Carbohydrate Servings: ½
- Exchanges: 1 vegetable, 2 fat
