Easy Garden Salad
This Chopped Garden Salad with Lime Buttermilk Ranch 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!
[gtranslate]
Ingredients
For 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
- 2 green onions , thinly sliced
- ½ cup loosely packed chopped fresh Italian parsley or cilantro
- ½ cup toasted pecans
- ¼ cup cranberries
- 1 to 2 cups croutons
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 Garden Salad: Place all the garden salad ingredients except the pecan, cranberries, and croutons in a large bowl and toss well.
- To serve: Serve on individual salad plates, pour on the dressing and toss well or serve on the side. Sprinkle the toasted pecans, cranberries, and croutons on each portion. Enjoy!
Notes
How to Store
It's best to keep the salad ingredients and dress them separately in airtight containers in the refrigerator to store the garden salad. If you have leftover salad, remove any remaining croutons before storing them to prevent them from becoming soggy. The salad will be kept in the fridge for 3-4 days.
Make-Ahead
Wash and chop the lettuce, grate the carrots, slice the bell peppers, and slice the cucumber and green onions. Store each ingredient separately in airtight containers or plastic bags in the refrigerator. Mix the dressing ingredients in a jar with a tight-fitting lid, and store it in the refrigerator until ready to use.
When you're ready to serve, combine the prepped ingredients in a large bowl, add the dressing, and toss everything together until the salad is evenly coated. Add the pecans, cranberries, and croutons just before serving. Store the prepped ingredients in the refrigerator for 2-3 days. The dressing can be stored separately for up to a week.
Nutrition Facts
Easy Garden Salad
Amount per Serving
Calories
1750
% Daily Value*
Fat
147
g
226
%
Saturated Fat
21
g
131
%
Polyunsaturated Fat
74
g
Monounsaturated Fat
43
g
Cholesterol
62
mg
21
%
Sodium
2535
mg
110
%
Potassium
2626
mg
75
%
Carbohydrates
99
g
33
%
Fiber
26
g
108
%
Sugar
46
g
51
%
Protein
22
g
44
%
Vitamin A
31910
IU
638
%
Vitamin C
348
mg
422
%
Calcium
379
mg
38
%
Iron
9
mg
50
%
* 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.
Did you Like the Recipe?We would appreciate it if you could rate it. Also, make sure to check out our Youtube Channel for more great recipes. Please share it on social media and tag us so we can see your delicious creations. Thank you!