Low Sodium Fresh Garden Salad with Ham
Bright, crisp, and packed with wholesome ingredients, this Low Sodium Fresh Garden Salad with Ham is a delicious and heart-healthy twist on a classic favorite. Perfectly suited for those watching their sodium intake, this vibrant salad combines the crunch of mixed salad greens, fresh vegetables like cherry tomatoes, cucumber, and carrots, and the savory, low-sodium lean ham. A zesty homemade dressing with lemon juice, olive oil, Dijon mustard, and a hint of black pepper ties everything together beautifully, adding just the right amount of tangy flavor. Ready in just 20 minutes, it's an ideal option for a quick, nutritious lunch or a light side dish. Whether you're serving it on its own or pairing it with other low-sodium recipes, this garden salad is as satisfying as it is wholesome. Perfect for meal prepping—just keep the dressing separate until you're ready to enjoy!
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Recipe Information
Ingredients
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium carrot
- 1 medium red bell pepper
- 4 ounces low sodium ham
- 0.5 small red onion
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 0.25 teaspoon black pepper
- 1 teaspoon Dijon mustard
Instructions
Start by preparing all your ingredients to make assembly quick and easy.
Rinse the mixed salad greens thoroughly under cold water, then pat dry with a clean kitchen towel or use a salad spinner to remove excess water. Place into a large serving bowl.
Slice the cherry tomatoes in half and add them to the bowl with the salad greens.
Peel the cucumber, slice it in half lengthwise, and then cut into thin half-moon slices. Add to the bowl.
Peel the carrot and use a grater to shred it into fine strips. Add the shredded carrot to the salad bowl.
Remove the seeds from the red bell pepper, chop into small bite-sized pieces, and add to the salad bowl.
Thinly slice the low sodium ham and scatter it over the salad greens.
Slice the red onion into very thin rings or half-rings, depending on preference, and add to the salad bowl.
In a small bowl, whisk together the lemon juice, olive oil, black pepper, and Dijon mustard until emulsified.
Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Serve immediately as a fresh, low sodium meal or side dish. For storing, refrain from adding the dressing until ready to serve to keep the salad crisp.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 19.1 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1830 mg | 39% | |
*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.
