Low Sodium Classic Garden Salad with Shredded Cheese and Homemade Dressing
Enjoy the vibrant flavors and fresh crunch of this Low Sodium Classic Garden Salad with Shredded Cheese and Homemade Dressing, a healthier twist on a timeless favorite. Packed with colorful veggies like romaine lettuce, cherry tomatoes, cucumbers, carrots, red bell peppers, and red onions, this salad provides a delightful medley of textures and nutrients. It’s topped with low-sodium shredded cheddar cheese for a mild, creamy finish. The star of the show is the homemade dressing, crafted with olive oil, red wine vinegar, Dijon mustard, garlic, and aromatic oregano, delivering bold flavor without excess sodium. Quick to prepare in just 20 minutes, this salad is perfect as a light main course or a refreshing side dish. Healthy, low-sodium, and utterly delicious, it’s a must-try for anyone looking to enjoy guilt-free greens dressed to perfection!
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 2 medium Carrots
- 1 medium Red bell pepper
- 0.5 small Red onion
- 0.5 cup Low-sodium shredded cheddar cheese
- 3 tablespoons Olive oil
- 1.5 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Ground black pepper
Instructions
Thoroughly wash and dry the romaine lettuce. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
Rinse and halve the cherry tomatoes. Add them to the bowl with the lettuce.
Peel the cucumber, slice it thinly, and add it to the salad.
Peel and grate the carrots. Sprinkle the grated carrots over the salad.
Core and thinly slice the red bell pepper, then add it to the bowl.
Slice the red onion thinly and separate the rings. Add to the salad bowl for a touch of sharpness.
Sprinkle the shredded low-sodium cheddar cheese evenly over the top of the prepared vegetables.
To prepare the dressing, mince the garlic clove finely.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and ground black pepper until the mixture is emulsified.
Drizzle the homemade dressing over the salad just before serving, or serve it on the side.
Toss the salad gently to ensure even distribution of the dressing before serving.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 24.8 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 745 mg | 57% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2645 mg | 56% | |
*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.
