Heart-Healthy Creamy Vegetable Salad with Mayonnaise
Elevate your salad game with this Heart-Healthy Creamy Vegetable Salad with Mayonnaise—a vibrant medley of fresh, crisp vegetables tossed in a tangy yet rich homemade dressing. Featuring nutrient-packed broccoli, carrots, cherry tomatoes, cucumber, and bell peppers, this recipe is a feast of colors and textures that’s as good for your heart as it is for your taste buds. The creamy dressing combines low-fat mayonnaise, yogurt, Dijon mustard, lemon juice, and fresh dill for a guilt-free indulgence, while a hint of garlic powder and a drizzle of olive oil round out the flavor profile. Perfect as a light lunch or a refreshing side dish, this salad is ready in just 20 minutes and can be served chilled for optimum flavor. Easy, nutritious, and satisfying, this veggie-packed recipe will have family and friends coming back for seconds!
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Recipe Information
Ingredients
- 1 cup Broccoli florets
- 1 cup Carrots
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 small Red onion
- 0.5 cup Low-fat mayonnaise
- 0.25 cup Plain low-fat yogurt
- 2 tablespoons Lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh dill
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Wash the broccoli florets thoroughly. Steam them lightly or blanch in boiling water for 2-3 minutes until just tender but still crunchy. Drain and set aside to cool.
Peel and shred the carrots. Rinse the cherry tomatoes and slice them in half. Peel the cucumber, slice it lengthwise, remove seeds, and chop into bite-sized pieces.
Deseed the red bell pepper and cut into thin strips. Finely chop the red onion.
In a large mixing bowl, combine the broccoli, carrots, cherry tomatoes, cucumber, red bell pepper, and red onion.
In a separate bowl, prepare the dressing by whisking together the low-fat mayonnaise, plain low-fat yogurt, lemon juice, Dijon mustard, fresh dill, garlic powder, salt, and black pepper.
Pour the dressing over the vegetables. Add olive oil for a richer texture and toss all ingredients until everything is well coated with the dressing.
Serve immediately or allow the salad to chill in the refrigerator for at least 30 minutes to enhance the flavors.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 2734 mg | 119% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 30.1 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 286 mg | 22% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1635 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
