Low Sodium Creamy Vegetable Salad with Mayonnaise
Indulge in the wholesome freshness of a "Low Sodium Creamy Vegetable Salad with Mayonnaise," a perfect fusion of creamy and crisp textures designed for flavor and health-conscious dining. This vibrant dish combines nutrient-packed vegetables like spinach, carrots, red bell pepper, and cucumber with a luscious dressing made from low sodium mayonnaise, protein-rich Greek yogurt, and a tangy splash of fresh lemon juice. Seasoned with chopped parsley and a hint of ground black pepper, this salad offers a refreshing yet satisfying bite for any occasion. Ready in just 20 minutes and chilled for optimal flavor, it’s an ideal low-sodium side dish or appetizer that pairs beautifully with grilled proteins or as a standalone light meal. Perfect for those seeking a heart-healthy, flavorful option, this salad is a must-try for summer gatherings or everyday meals!
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Recipe Information
Ingredients
- 1 cup Low sodium mayonnaise
- 0.5 cup Plain Greek yogurt
- 2 tablespoons Fresh lemon juice
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 cups Fresh spinach, chopped
- 1 cup Carrots, shredded
- 1 medium Red bell pepper, diced
- 1 medium Cucumber, diced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, finely chopped
Instructions
In a large mixing bowl, combine the low sodium mayonnaise, Greek yogurt, and lemon juice. Stir until well blended.
Sprinkle in the ground black pepper and chopped parsley. Mix well to combine all ingredients.
Prepare the vegetables: chop the spinach, shred the carrots, dice the bell pepper and cucumber, halve the cherry tomatoes, and finely chop the red onion.
Add the chopped spinach, shredded carrots, diced bell pepper, diced cucumber, halved cherry tomatoes, and chopped red onion into the bowl with the mayonnaise mixture.
Gently fold the vegetables into the dressing until all ingredients are evenly coated.
Cover the bowl with plastic wrap or transfer the salad to an airtight container.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Serve the salad cold as a refreshing starter or accompany it with your favorite main dish.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.2 g | 227% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 376 mg | 16% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 29.9 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2487 mg | 53% | |
*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.
