Low Fat Garden Salad with Ranch Dressing
Bright, colorful, and brimming with garden-fresh goodness, this Low Fat Garden Salad with Ranch Dressing is a guilt-free delight perfect for health-conscious eaters. Packed with a vibrant mix of crisp romaine lettuce, tender baby spinach, juicy cherry tomatoes, sweet corn, and crunchy cucumbers, carrots, and red bell peppers, every bite bursts with wholesome flavor and essential nutrients. The creamy, homemade ranch dressing—a zesty blend of fat-free Greek yogurt, buttermilk, and fragrant spices like parsley and dill—is the perfect light accompaniment, offering all the indulgence of traditional ranch without the added calories. Ready in just 20 minutes and ideal for meal prep or as a refreshing side dish, this salad is your new go-to recipe for healthy eating. Keywords: low fat salad, garden salad recipe, homemade ranch dressing, healthy vegetable salad.
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Recipe Information
Ingredients
- 1 head romaine lettuce
- 2 cups baby spinach
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 large carrot
- 1 medium red bell pepper
- 1 cup sweet corn
- 1 cup fat-free Greek yogurt
- 0.25 cup buttermilk
- 1 tablespoon dried parsley
- 1 teaspoon dried dill weed
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash the romaine lettuce and baby spinach thoroughly under cold running water. Pat dry with a clean kitchen towel or use a salad spinner.
Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
Add the baby spinach to the bowl with the romaine lettuce.
Rinse the cherry tomatoes, pat them dry, and cut each in half. Add to the salad bowl.
Peel the cucumber and slice it into thin rounds, then add to the salad bowl.
Peel and grate the carrot, and add it to the salad bowl.
Remove the seeds from the red bell pepper, cut it into thin strips, and add to the salad.
Drain the sweet corn if using canned, or cook fresh corn and allow it to cool before adding to the salad.
In a small mixing bowl, combine the fat-free Greek yogurt and buttermilk. Stir until smooth.
Add dried parsley, dried dill weed, onion powder, garlic powder, salt, and pepper to the yogurt mixture. Mix well to combine all flavors.
Drizzle the ranch dressing over the salad just before serving, or serve it on the side.
Toss the salad gently to combine all ingredients.
Serve immediately for the freshest flavor and texture.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 38.4 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 779 mg | 60% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3000 mg | 64% | |
*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.
