Ranch Salad

Ranch SaladRecipe
Photo: Randy Mayor; Styling: Fonda Shaia


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 42
Caloriesfromfat 36 %
Fat 1.7 g
Satfat 0.4 g
Monofat 0.4 g
Polyfat 0.7 g
Protein 1.9 g
Carbohydrate 5.5 g
Fiber 1.2 g
Cholesterol 1 mg
Iron 0.6 mg
Sodium 146 mg
Calcium 47 mg


1 cup low-fat buttermilk
1/2 cup bottled medium salsa
3 tablespoons light mayonnaise
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/4 teaspoon salt
6 cups torn iceberg lettuce
1 cup cherry tomatoes, halved
3/4 cup sliced radishes
3 tablespoons sliced green onions


Combine the first 8 ingredients in a blender; process until smooth.

Combine lettuce and remaining ingredients in a large bowl. Add 1 cup dressing; toss well. Serve immediately.

Note: Store remaining dressing in an airtight container in the refrigerator for up to 2 weeks.