ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ranch Salad

Photo: Randy Mayor; Styling: Fonda Shaia
Yield 6 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

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