Low Fat Fresh Vegetable Salad with Lemon-Herb Dressing
Brighten up your table with this vibrant, **Low Fat Fresh Vegetable Salad with Lemon-Herb Dressing**, a refreshing medley of crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber, and other garden-fresh vegetables. Tossed with a zesty homemade dressing made from freshly squeezed lemon juice, fragrant herbs like parsley and dill, and a hint of honey, this salad offers a light yet flavorful bite in every forkful. Ready in just 20 minutes and loaded with nutrients, this easy-to-make recipe is perfect as a healthy lunch, a side dish, or a guilt-free addition to any meal. Bursting with fiber, vitamins, and heart-healthy ingredients, it’s a go-to option for those seeking a wholesome vegetarian dish that doesn’t skimp on taste. Whether you're meal prepping or entertaining, it's a versatile, crowd-pleasing recipe that delivers crunch and zest in every bite!
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 Red bell pepper
- 1 large Carrot
- 0.25 Red onion
- 4 small Radishes
- 0.25 cup Fresh parsley
- 0.25 cup Fresh dill
- 0.25 cup Lemon juice
- 2 tablespoons Extra-virgin olive oil
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 clove Garlic
Instructions
Wash and dry all vegetables thoroughly.
Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
Halve the cherry tomatoes and add them to the bowl.
Slice the cucumber into thin rounds and add to the bowl.
Slice the red bell pepper into thin strips and add to the mix.
Peel the carrot and cut it into matchsticks; add to the salad.
Thinly slice the red onion, separating the rings, and add to the mix.
Thinly slice the radishes and toss them into the salad.
Chop the fresh parsley and dill finely and sprinkle over the salad.
In a small mixing bowl, whisk together the lemon juice, extra-virgin olive oil, and honey.
Mince the garlic clove and add it to the dressing, along with salt and black pepper. Whisk to combine.
When ready to serve, pour the lemon-herb dressing over the salad and toss gently to coat all ingredients evenly.
Serve the salad immediately, ensuring each serving has a good mix of all the vegetables and herbs.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 30.3 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2669 mg | 57% | |
*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.
