Garden Salad with Creamy Lemon Dressing

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One of our most pleasant surprises was seeing how much the students enjoyed this salad--and also the fresh fruits we brought in during the week.
4 servings (serving size: 2 cups)


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7 cups torn romaine lettuce
2/3 cup thinly sliced seeded peeled cucumber
1/2 cup thinly sliced carrot
1/3 cup sliced green onions
6 cherry tomatoes, halved
1/2 cup fat-free sour cream
2 tablespoons grated Parmesan cheese
1 1/2 tablespoons lemon juice
1 1/2 teaspoons water
1 1/2 teaspoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon black pepper


Combine first 5 ingredients in a large bowl. Combine sour cream and remaining ingredients in a small bowl; stir well with a whisk. Spoon dressing over salad, tossing gently to coat.

Created date

October 2003

Nutritional Information

Calories 80
Caloriesfromfat 32 %
Fat 2.8 g
Satfat 0.8 g
Monofat 0.8 g
Polyfat 1 g
Protein 5.3 g
Carbohydrate 8.7 g
Fiber 2.7 g
Cholesterol 2 mg
Iron 1.5 mg
Sodium 230 mg
Calcium 86 mg