Low Sodium Garden Salad with Croutons
Enjoy a fresh and flavorful twist with this Low Sodium Garden Salad with Croutons—a vibrant medley of crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, sweet red bell pepper, grated carrots, and zesty red onion. Perfect for health-conscious eaters, this recipe is crafted with a homemade olive oil and lemon juice-based dressing, seasoned lightly with garlic powder, parsley, and black pepper to keep sodium levels at a minimum while maximizing taste. The star of the dish is the crunchy, golden-baked croutons made from bread cubes coated in unsalted butter and garlic powder for a guilt-free topping. Ready in just 30 minutes, this easy-to-make salad is a colorful and heart-healthy addition to your meal rotation, ideal for lunch, dinner, or as a stunning side dish.
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1.5 cups Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 2 small Carrots
- 0.5 Red onion
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 0.25 teaspoons Garlic powder
- 1 teaspoon Dried parsley
- 0.25 teaspoons Ground black pepper
- 3 slices Bread
- 2 tablespoons Unsalted butter
- 0.25 teaspoons Garlic powder for croutons
Instructions
Preheat the oven to 375°F (190°C).
Cut the bread slices into small cubes to make croutons.
Melt the unsalted butter in a small saucepan over low heat.
Combine the melted butter with 0.25 teaspoons of garlic powder.
Toss the bread cubes in the garlic butter to coat evenly.
Spread the bread cubes on a baking sheet in a single layer and bake for 8-10 minutes or until crispy and golden brown. Remove from oven and set aside to cool.
Rinse the romaine lettuce and chop it into bite-sized pieces, then place them into a large salad bowl.
Rinse the cherry tomatoes and cut them in halves. Add to the salad bowl.
Peel the cucumber, slice it thinly, and add to the salad bowl.
Deseed the red bell pepper, thinly slice it, and add to the salad bowl.
Peel and grate the carrots, adding them to the salad bowl.
Thinly slice the red onion, and add to the salad bowl.
In a small bowl, whisk together the olive oil, lemon juice, 0.25 teaspoons of garlic powder, dried parsley, and ground black pepper to create the dressing.
Pour the dressing over the salad and toss to combine all the ingredients.
Sprinkle the cooled, homemade croutons over the top of the salad just before serving.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 31.9 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3016 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.
