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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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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  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.

Nutrition information

  • 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