Simple Salad with Ranch-Salsa Dressing

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 34
  • Calories from fat: 0.0%
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.3g
  • Carbohydrate: 5.3g
  • Fiber: 1.4g
  • Cholesterol: 1mg
  • Iron: 0.5mg
  • Sodium: 111mg
  • Calcium: 37mg

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. 1. Place first 8 ingredients in a blender; process until smooth.
  2. 2. Combine lettuces and next 3 ingredients in a large bowl. Add 3/4 cup dressing; toss well. Serve immediately.
  3.  
  4. Young Chefs can:
  5. Tear lettuces
  6. Combine measured lettuces, tomatoes, and carrots
  7.  
  8. Older Chefs can:
  9. Measure first 8 ingredients, and add to blender
  10. Halve cherry tomatoes with dinner knife
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