Garden Chopped Salad with Ranch Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Be sure to chop the lettuce into small pieces so that it's easy to eat when serving buffet-style. My homemade Ranch Dressing complements all of the flavors. To keep down the calories in the dressing, I use nonfat yogurt. The taste is in no way affected. Ingredients:
2 heads romaine lettuce, tough outer leaves removed |
2 cups diced (1/4 inch) red bell pepper |
2 cups diced (1/4 inch) carrots |
2 cups diced (1/4 inch) hothouse (seedless) cucumber |
2 cups diced (1/4 inch) ripe tomatoes |
4 scallions (3 inches of green left on), thinly sliced |
2 ripe avocados |
1 1/2 tablespoons fresh lime juice |
about 1 cup ranch dressing |
salt and freshly ground black pepper, to taste |
Directions:
1. 1. Cut the tough ribs out of the lettuce leaves and discard the tough, darker green tops of the larger leaves. Cut the leaves into 1/2-inch pieces and place them in a large bowl. Add the bell pepper, carrots, cucumber, tomatoes, and scallions.
2. 2. Peel and pit the avocados. Cut them into 1/4-inch dice and place in a small bowl. Add the lime juice and toss well (to prevent discoloration). Add the avocados to the other vegetables and toss with the Ranch Dressing. Before serving, season with salt and pepper. Serve with any extra dressing alongside.
3. Per serving (with dressing): 200 calories, 16g carbohydrates, 5g protein, 14g fat, 4mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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