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

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 3.8g 8% DV; carbohydrates 10.4g 3% DV; exchange other carbs 0.5; dietary fiber 5g 20% DV; sugars 3.7g; fat 10.3g 16% DV; saturated fat 2.7g 14% DV; cholesterol 8.6mg 3% DV; vitamin a iu 3143.6IU 63% DV; vitamin c 36.6mg 61% DV; folate 95.5mcg 24% DV; calcium 67.5mg 7% DV; iron 0.9mg 5% DV; magnesium 31.7mg 11% DV; potassium 550.9mg 15% DV; sodium 138.6mg 6% DV; thiamin 0.1mg 11% DV.

Reviews (1)

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