Low Fat Classic Salad with Blue Cheese Dressing
Indulge guilt-free with this Low Fat Classic Salad with Blue Cheese Dressing, a perfect balance of crisp, fresh vegetables and a creamy, tangy dressing that won't derail your healthy eating goals. Made with crunchy romaine lettuce, juicy cherry tomatoes, and refreshing cucumber, this salad is elevated by a luscious blue cheese dressing crafted from low-fat blue cheese, non-fat Greek yogurt, and a splash of buttermilk. Lightly seasoned with garlic powder, white wine vinegar, and fresh chives, this dressing delivers full flavor without the extra calories. Ready in just 15 minutes and packed with wholesome ingredients, this quick, easy, and low-fat recipe is ideal for lunch, dinner, or as a crowd-pleasing side. Serve it fresh for the ultimate crispness and savor a classic with a healthy twist! Perfect for those craving a light yet flavorful meal.
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 50 grams Blue cheese crumbles, low-fat
- 120 grams Non-fat Greek yogurt
- 60 ml Buttermilk, low-fat
- 1 tablespoon White wine vinegar
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Chives
Instructions
Start by preparing the salad base. Rinse the head of romaine lettuce under running water thoroughly. Pat dry with a clean kitchen towel or use a salad spinner to remove excess moisture. Once dry, chop the lettuce into bite-sized pieces and place them in a large salad bowl.
Slice the cherry tomatoes in half and add them to the bowl with the lettuce. Peel the cucumber, cut it lengthwise, scoop out the seeds with a spoon, and slice it into half-moons. Add the cucumber slices to the salad bowl.
Peel and thinly slice the red onion. Add the slices to the salad mixture in the bowl. Gently toss all the vegetables to mix them evenly.
For the dressing, take a small mixing bowl. Combine the low-fat blue cheese crumbles, non-fat Greek yogurt, and low-fat buttermilk. Use a fork to mash the cheese slightly while mixing to achieve a creamy consistency.
Add the white wine vinegar, garlic powder, salt, and black pepper to the yogurt mixture. Whisk all the ingredients together until smooth and well combined. Adjust the seasoning according to your preference.
Finely chop the chives and stir them into the dressing. You can save a few pieces for garnish if desired.
Pour the blue cheese dressing over the prepared salad. Toss gently to ensure the vegetables are coated evenly in the dressing.
Serve immediately for the freshest taste. If not serving right away, keep the salad chilled and toss with dressing just before serving.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2153 mg | 94% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 23.3 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 740 mg | 57% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2382 mg | 51% | |
*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.
