Tossed Salad with Buttermilk Dressing

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.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 0.0%
  • Fat: 5.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2g
  • Carbohydrate: 6.3g
  • Fiber: 1.3g
  • Cholesterol: 7mg
  • Iron: 0.6mg
  • Sodium: 164mg
  • Calcium: 53mg

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. 1. Combine first 5 ingredients in a large bowl; toss well.
  2. 2. Combine buttermilk and next 5 ingredients in a small bowl; stir well. Spoon buttermilk dressing over salad; toss gently to coat. Serve immediately.
  3. carbo rating: 5
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