Low Sodium Salada Mista
Embrace the vibrant colors and fresh flavors of this Low Sodium Salada Mista, a health-conscious twist on the classic mixed salad. Packed with crisp romaine lettuce, peppery arugula, juicy cherry tomatoes, cucumber, red bell pepper, and red onion, this recipe delivers a refreshing medley of textures and nutrients. The zesty homemade dressing, made with olive oil, apple cider vinegar, lemon juice, and aromatic spices like oregano and garlic powder, keeps the dish flavorful without adding extra salt. Perfect for busy weeknights or light lunches, this easy-to-make salad comes together in just 15 minutes and serves up to four. Garnished with torn fresh basil leaves, it’s as visually appealing as it is delicious—a bright, wholesome option for anyone prioritizing heart health or reducing sodium in their diet.
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 2 cups Arugula
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 small Red onion
- 3 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 0.5 teaspoons Dried oregano
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Garlic powder
- 5 leaves Fresh basil leaves
- 0.5 medium Lemon
Instructions
Wash the romaine lettuce, arugula, and basil leaves thoroughly under cold water and dry them using a salad spinner or patting dry with paper towels.
Tear the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Add the arugula on top of the romaine lettuce.
Slice the cherry tomatoes in half and add them to the salad bowl.
Peel and thinly slice the cucumber and add it to the salad.
Remove the seeds and thinly slice the red bell pepper, then add it to the salad.
Thinly slice the red onion and sprinkle it over the salad mixture.
In a small bowl, prepare the dressing by whisking together olive oil, apple cider vinegar, dried oregano, black pepper, and garlic powder.
Juice the half lemon and add it to the dressing, whisking again until well combined.
Drizzle the dressing over the salad and toss gently to coat the vegetables evenly.
Tear the fresh basil leaves into small pieces and scatter them over the top before serving.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 16.6 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1488 mg | 32% | |
*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.
