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Ranch Salad

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Submitted by happyzhangbo

I love this salad, simple and easy, a good accompaniment for a meat dish.

YIELD

6 servings

PREP

8 min

COOK

2 min

READY

10 min

Ingredients

1 237
CUP ML BUTTERMILK
½ 118
CUP ML SALSA
bottled *
3 45
TABLESPOONS ML MAYONNAISE, LIGHT
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped fresh
1 15
TABLESPOON ML LEMON JUICE
½ 2.5
TEASPOON ML SUGAR
½ 2.5
TEASPOON ML DRY MUSTARD
¼ 1.3
TEASPOON ML SALT
6 1.4
CUPS L ICEBERG LETTUCE
torn *
1 237
CUP ML CHERRY TOMATOES
halved
¾ 177
CUP ML RADISHES
sliced
3 45
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
sliced

Directions

Combine the first 8 ingredients in a blender; process until smooth.

Combine lettuce and remaining ingredients in a large bowl.

Add 1 cup dressing; toss well.

Serve immediately.

Note: Store remaining dressing in an airtight container in the refrigerator for up to 2 weeks.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 51 53% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 197mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 8% Vitamin C 14%
Calcium 6% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
 

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