Keto Classic Salad with Homemade Ranch Dressing
Elevate your salad game with this vibrant Keto Classic Salad with Homemade Ranch Dressing, a perfect low-carb option packed with flavor and nutrients. Crisp Romaine lettuce and baby spinach form the refreshing base, while juicy cherry tomatoes, creamy avocado, crunchy cucumber, and tangy red onion create a symphony of textures. The hero ingredient, smoky chopped bacon, adds a savory twist that pairs perfectly with the rich, velvety homemade ranch dressing. Made from pantry staples like mayonnaise, sour cream, and a blend of aromatic herbs and spices, this dressing is a keto-friendly masterpiece that you'll want to drizzle on everything. Ready in just 15 minutes, this easy salad is ideal for lunch, dinner, or any gathering where you want a guilt-free yet satisfying dish. Perfectly balanced in flavors, textures, and nutrition, this keto salad recipe is sure to become a favorite amongst health-conscious food lovers!
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Recipe Information
Ingredients
- 2 cups Romaine lettuce
- 1 cup Baby spinach
- 10 pieces Cherry tomatoes
- 1 medium Avocado
- 0.5 medium Cucumber
- 0.25 medium Red onion
- 4 slices Cooked bacon
- 0.5 cup Mayonnaise
- 0.5 cup Sour cream
- 0.25 cup Heavy cream
- 1 teaspoon Dried dill
- 1 teaspoon Dried parsley
- 0.5 teaspoon Dried chives
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the salad ingredients. Tear the Romaine lettuce into bite-sized pieces and place it in a large salad bowl along with the baby spinach.
Slice the cherry tomatoes in half and add them to the bowl.
Cut the avocado in half, remove the pit, and scoop out the flesh. Dice it into bite-sized pieces and add to the salad.
Peel and slice the cucumber into thin half-moons and add to the salad.
Thinly slice the red onion and include it in the salad mix.
Chop the cooked bacon into small pieces and sprinkle over the salad.
To make the homemade ranch dressing, in a medium-sized mixing bowl, combine the mayonnaise, sour cream, and heavy cream. Stir until smooth.
Add the dried dill, parsley, chives, garlic powder, onion powder, salt, and black pepper to the dressing mixture. Mix thoroughly until all the spices are well incorporated.
Taste the dressing, and adjust the seasoning if necessary.
Drizzle the homemade ranch dressing over the assembled salad. Toss the salad gently to ensure even coverage of the dressing.
Serve immediately or refrigerate for up to an hour for a more chilled salad experience.
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 2160 mg | 94% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 16.8 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 301 mg | 23% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1679 mg | 36% | |
*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.
