Loaded Garden Salad

July/August 2013

Your rating: None Average: 4.4 (5 votes)

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.

Loaded Garden Salad

Makes: 4 servings, 1 1/4 cups each

Serving Size: 1 1/4 cups each

Active Time:

Total Time:


  • 2 cups chopped romaine lettuce
  • 1 small red bell pepper, diced
  • 1 avocado, diced
  • 1 cup sliced button mushrooms
  • 1 cup cherry tomatoes, halved
  • 1/2 cup alfalfa sprouts
  • 1 clove garlic, minced
  • 1/8 teaspoon salt
  • 1/3 cup reduced-fat sour cream
  • 1/3 cup buttermilk
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill


  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; 0 g added sugars; 4 g protein; 5 g fiber; 112 mg sodium; 551 mg potassium.

Nutrition Bonus: Vitamin A (63% daily value), Vitamin C (62% dv), Folate (24% dv), Potassium (16% dv)

Carbohydrate Servings: 0

Exchanges: 1 vegetable, 2 fat

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