Chopped Vegetable Salad with Buttermilk Dressing

Oxmoor House
To make preparation even easier, try using an English cucumber; it's seedless.
4 servings (serving size: 1 1/2 cups)


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1/4 cup low-fat buttermilk
2 tablespoons grated Parmesan cheese
2 tablespoons fat-free sour cream
2 tablespoons fat-free mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups coarsely chopped iceberg lettuce
1 cup chopped cucumber
1 cup chopped plum tomato
1/4 cup chopped celery


Prep: 9 Minutes

Combine first 7 ingredients in a medium bowl; stir with a whisk. Combine lettuce and remaining 3 ingredients in a large bowl; add buttermilk dressing, and toss well. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 52
Fat 1.5 g
Satfat 0.8 g
Protein 3.2 g
Carbohydrate 7.4 g
Cholesterol 4 mg
Iron 0.5 mg
Sodium 293 mg
Caloriesfromfat 23 %
Fiber 1.4 g
Calcium 88 mg