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Photo: Randy Mayor; Styling: Fonda Shaia Photo by: Photo: Randy Mayor; Styling: Fonda Shaia

Ranch Salad

Cooking Light JUNE 1999

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 36%
  • Fat: 1.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 1.9g
  • Carbohydrate: 5.5g
  • Fiber: 1.2g
  • Cholesterol: 1mg
  • Iron: 0.6mg
  • Sodium: 146mg
  • Calcium: 47mg
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Ranch Salad recipe

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