Spring Salad with Cheesy Ranch Dressing
Prep Time
25mins
Time to Table
25mins
Servings
6
Ingredients
- 3/4 cup Daisy Cottage Cheese
- 3/4 cup low fat buttermilk
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon chopped fresh dill
- 1/8 teaspoon ground black pepper
- 4 cups Romaine lettuce, torn
- 3/4 cup sliced and quartered cucumber
- 1/2 cup frozen corn kernels, cooked, cooled, and drained
- 1/2 cup thinly sliced radishes
- 1/2 cup sugar snap peas
- 1/2 cup sliced orange bell pepper
- 1 cup canned chickpeas, rinsed and drained
Ingredients
- 3/4 cup Daisy Cottage Cheese
- 3/4 cup low fat buttermilk
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon chopped fresh dill
- 1/8 teaspoon ground black pepper
- 4 cups Romaine lettuce, torn
- 3/4 cup sliced and quartered cucumber
- 1/2 cup frozen corn kernels, cooked, cooled, and drained
- 1/2 cup thinly sliced radishes
- 1/2 cup sugar snap peas
- 1/2 cup sliced orange bell pepper
- 1 cup canned chickpeas, rinsed and drained
Directions
- In a blender or food processor, process the cottage cheese and the buttermilk for 15 seconds or until almost smooth. Add the chives, parsley, lemon juice, mustard, garlic, dill and black pepper; pulse to combine.
- Transfer the dressing to 2-cup container. Cover and refrigerate (for up to 3 days).
- Toss the lettuce, cucumber, corn, radishes, sugar snap peas, bell pepper, and chickpeas in a large bowl.
- Divide the salad evenly among 6 salad plates. Drizzle each salad with 1/4 cup dressing. Serve immediately.
- Calories:176
- Cholesterol:5
- Dietary Fiber:3
- Protein:10
- Sat Fat:2
- Sodium:464
- Sugars:8
- Total Carbohydrate:16
- Total Fat:9
