Low Fat Refreshing Garden Salad with Creamy Yogurt Dressing
Brighten up your mealtime with this Low Fat Refreshing Garden Salad with Creamy Yogurt Dressing, a perfect blend of crunchy, colorful vegetables and a tangy, herb-infused dressing. Packed with fresh romaine lettuce, juicy cherry tomatoes, crisp cucumber slices, sweet bell peppers, and a touch of sharpness from red onion, this salad is as nutritious as it is vibrant. The creamy yogurt dressing, made with low-fat yogurt, olive oil, lemon juice, Dijon mustard, and a hint of honey, adds a luscious, guilt-free finish that balances the flavors beautifully. Ready in just 20 minutes, this easy and healthy recipe is perfect for anyone looking for a light yet satisfying lunch or side dish. Serve it freshly tossed for a garden-fresh experience that will keep everyone coming back for more! Keywords: low fat salad, garden salad recipe, creamy yogurt dressing, healthy vegetable salad.
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 large Carrot
- 0.5 small Red onion
- 150 grams Plain low-fat yogurt
- 1 tablespoon Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Chopped fresh dill
Instructions
Start by washing all the vegetables thoroughly under running water.
Tear or chop the romaine lettuce into bite-sized pieces and place it into a large salad bowl.
Slice the cherry tomatoes in half and add them to the bowl.
Peel the cucumber if desired and slice it into thin rounds. Add to the salad bowl.
Remove the seeds from the red bell pepper and slice it into thin strips, then add to the bowl.
Peel the carrot and grate it or slice it into thin matchsticks, and add it to the bowl.
Finely slice half of a small red onion and add to the mixture in the salad bowl.
In a separate small bowl, prepare the dressing by combining the plain low-fat yogurt, olive oil, lemon juice, honey, Dijon mustard, salt, black pepper, and chopped fresh dill. Whisk until smooth and well combined.
Drizzle the creamy yogurt dressing over the salad just before serving.
Toss the salad gently to mix the dressing evenly with the vegetables.
Serve immediately for the freshest taste.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 1634 mg | 71% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 39.3 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 596 mg | 46% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2868 mg | 61% | |
*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.
