Low Sodium Garden Salad with Ranch Dressing
Enjoy a refreshing twist on classic salad with this Low Sodium Garden Salad with Ranch Dressing! Perfectly balancing vibrant flavors and heart-healthy choices, this recipe combines crisp romaine lettuce, juicy cherry tomatoes, crunchy carrots, and aromatic red bell pepper into a showcase of garden-fresh goodness. The low-sodium ranch dressing, made from tangy buttermilk, creamy Greek yogurt, and an aromatic blend of dried herbs and spices, delivers all the richness you love without the guilt. Ready in just 20 minutes, this salad makes an ideal side dish or a light, nutritious main course that's packed with antioxidants and fiber. Whether you're meal planning or hosting, this salad is a flavorful crowd-pleaser that doesn't compromise on wellness.
Log this recipe in SnapCalorie
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 buttermilk
- 0.5 cup Plain Greek yogurt
- 1 teaspoon Dried dill
- 1 teaspoon Dried parsley
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh lemon juice
Instructions
1. Rinse the romaine lettuce under cold water and pat dry with paper towels. Tear or chop the lettuce into bite-sized pieces and place it in a large bowl.
2. Wash the cherry tomatoes and cut them in half. Add them to the bowl with the lettuce.
3. Peel the cucumber, if desired, then slice it into thin rounds and add it to the salad.
4. Peel and grate the carrots or slice them into thin matchsticks. Add the carrots to the salad.
5. Core and thinly slice the red bell pepper. Add the slices to the bowl.
6. Peel and thinly slice half of a small red onion and add it to the salad.
7. To make the low sodium ranch dressing, in a small bowl whisk together the low-sodium buttermilk, plain Greek yogurt, dried dill, dried parsley, garlic powder, onion powder, black pepper, and fresh lemon juice until well combined.
8. Pour the dressing over the salad just before serving and toss gently to combine, ensuring the salad is evenly coated.
9. Serve immediately as a refreshing side dish or a light main meal option.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 35.5 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 650 mg | 50% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2996 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.
