This Chopped Garden Salad with Creamy Lime Buttermilk Dressing is one of our favorite salads! It's a delicious blend of sweet and savory flavors and is perfect for a side dish or meal.
Loaded with lettuce, carrots, bell peppers, crunchy pecans, sweet/tart cranberries, green onions, red onion, Italian parsley, and lime buttermilk ranch dressing, this garden salad makes a delicious addition to any meal. It's easy to make and always a hit!
How to Make Chopped Garden Salad
Note: The full instructions are provided in the recipe card below.
- To toast the pecans: Preheat the oven to 350 ºF. Toast the pecans in a shallow pan until they get fragrant, about 5 to 7 minutes. Let cool completely.
- For the dressing: Combine all dressing ingredients in a medium and stir to blend. Refrigerate until ready to serve
- For the Salad: Place all the salad ingredients except the pecan, cranberries, and croutons in a large bowl and toss well.
📖 Recipe
Easy Chopped Garden Salad
This Chopped Garden Salad with Creamy Lime Buttermilk Dressing is one of our favorite salads! It's a delicious blend of sweet and savory flavors and perfect for a side dish or meal. Loaded with lettuce, carrots, bell peppers, crunchy pecans, sweet/tart cranberries, green onions, red onion, Italian parsley, and lime buttermilk ranch dressing, this garden salad makes a delicious addition to any meal. It's easy to make and always a hit!
Ingredients
For Lime Lime Buttermilk Ranch:
- 1 cup ken's Buttermilk Ranch or any brand you prefer
- Juice and zest from 1 large lime or lemon
- 1 teaspoon dried oregano
- ¼ teaspoon granulated garlic powder
- ¼ teaspoon cayenne pepper
For the Garden Salad:
- 1 small iceberg lettuce or romaine lettuce , chopped
- 2 carrots , grated
- 1 small red bell pepper , thinly sliced
- 1 small green bell pepper , thinly sliced
- 1 small English cucumber , halved lengthwise and thinly sliced
- 1 medium red onion , thinly sliced
- ½ cup loosely packed chopped fresh Italian parsley or cilantro
- ½ cup toasted pecans
- ¼ cup cranberries
Instructions
- To toast the pecans: Preheat the oven to 350 ºF. Toast the pecans in a shallow pan until they begin to get fragrant, about 5 to 7 minutes. Let cool completely.
- For the dressing: Combine all dressing ingredients in a medium and stir to blend. Refrigerate until ready to serve
- For the Salad: Place all the salad ingredients except the pecan, cranberries, and croutons in a large bowl and toss well.
Notes
How to Store
- To store: If you have leftover Chopped Garden Salad, store it in an airtight container in the refrigerator for up to 2-3 days. Make sure to keep the dressing separate and add it just before serving. Note that the salad may become slightly wilted and less crispy after refrigeration.
- To refresh: If the Chopped Garden Salad has become slightly wilted or less crispy, refresh it by adding some fresh greens or vegetables. You can also add some extra dressing or toppings to liven it up.
Nutrition Facts
Easy Chopped Garden Salad
Amount per Serving
Calories
407
% Daily Value*
Fat
36
g
55
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
18
g
Monounsaturated Fat
11
g
Cholesterol
16
mg
5
%
Sodium
581
mg
25
%
Potassium
647
mg
18
%
Carbohydrates
19
g
6
%
Fiber
6
g
25
%
Sugar
11
g
12
%
Protein
5
g
10
%
Vitamin A
7977
IU
160
%
Vitamin C
87
mg
105
%
Calcium
89
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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