Tossed Salad with Buttermilk Dressing

recipe
This low-fat buttermilk dressing is lower in carbohydrate than most commercial low-fat salad dressings because, in many of those low-fat dressings, sugar or other sweeteners are added to take the place of fat.
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Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 81
Caloriesfromfat 0.0 %
Fat 5.6 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 6.3 g
Fiber 1.3 g
Cholesterol 7 mg
Iron 0.6 mg
Sodium 164 mg
Calcium 53 mg

Ingredients

2 cups tightly packed torn romaine lettuce
2 cups tightly packed torn leaf lettuce
1 1/4 cups halved cherry tomatoes
1/2 cup sliced red onion
1/4 cup chopped celery
1/2 cup low-fat buttermilk
1 tablespoon grated Parmesan cheese
6 tablespoons light mayonnaise
1 teaspoon dried parsley flakes
1/4 teaspoon cracked black pepper
1 garlic clove, minced

Preparation

1. Combine first 5 ingredients in a large bowl; toss well.

2. Combine buttermilk and next 5 ingredients in a small bowl; stir well. Spoon buttermilk dressing over salad; toss gently to coat. Serve immediately.

carbo rating: 5

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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