Low Sodium Refreshing Garden Salad with Creamy Yogurt Dressing
Brighten your mealtime with this low sodium refreshing garden salad featuring a vibrant mix of crisp vegetables and a creamy yogurt dressing that's as wholesome as it is delicious. Perfectly balanced with the natural sweetness of honey and tangy notes of lemon juice, this dressing pairs beautifully with nutrient-packed greens like baby spinach, arugula, and kale, complemented by juicy cherry tomatoes, crunchy cucumbers, and the earthy sweetness of grated carrots. Crafted with mindful ingredients like low-fat Greek yogurt and heart-healthy olive oil, this salad is ideal for those seeking a fresh, guilt-free option that doesn’t compromise on flavor. Ready in just 20 minutes, it’s a quick and colorful delight perfect for light lunches, dinners, or even as a vibrant side dish. Make it ahead and serve chilled for a refreshing burst of garden-fresh goodness!
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Recipe Information
Ingredients
- 4 cups Mixed greens (baby spinach, arugula, and kale)
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 1 medium Red bell pepper, diced
- 1 medium Carrot, grated
- 0.5 medium Red onion, thinly sliced
- 0.5 cup Plain low-fat Greek yogurt
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 1 small Garlic clove, minced
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, finely chopped
Instructions
1. Rinse and prepare all fresh vegetables. Halve the cherry tomatoes, slice the cucumber, dice the red bell pepper, grate the carrot, and thinly slice the red onion.
2. In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, diced bell pepper, grated carrot, and sliced red onion. Gently toss to mix the salad ingredients uniformly.
3. In a separate small bowl, prepare the creamy yogurt dressing. Combine the Greek yogurt, olive oil, lemon juice, honey, Dijon mustard, minced garlic, ground black pepper, and chopped parsley.
4. Whisk the dressing ingredients together until the mixture is smooth and uniform. Taste and adjust the flavors according to your preference, adding more lemon juice or pepper if needed.
5. Pour the creamy yogurt dressing over the mixed salad in the large bowl. Gently toss the salad with the dressing ensuring all ingredients are evenly coated.
6. Serve immediately or chill in the refrigerator for a short period before serving to enhance the flavors. Enjoy your low sodium, refreshing garden salad!
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 282 mg | 12% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 30.3 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2138 mg | 46% | |
*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.
