Simple Salad with Ranch-Salsa Dressing

recipe
This basic salad with homemade dressing is a great way to introduce children to fresh salad greens. Store extra dressing in an airtight container in the refrigerator for up to 2 weeks.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 34
Caloriesfromfat 0.0 %
Fat 1.2 g
Satfat 0.2 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1.3 g
Carbohydrate 5.3 g
Fiber 1.4 g
Cholesterol 1 mg
Iron 0.5 mg
Sodium 111 mg
Calcium 37 mg

Ingredients

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

Preparation

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

2. Combine lettuces and next 3 ingredients in a large bowl. Add 3/4 cup dressing; toss well. Serve immediately.

 

Young Chefs can:

Tear lettuces

Combine measured lettuces, tomatoes, and carrots

 

Older Chefs can:

Measure first 8 ingredients, and add to blender

Halve cherry tomatoes with dinner knife

Cinda Chavich,

Oxmoor House

August 2011
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