Every salad should be colorful and crunchy like this one with its bright tomatoes, carrots, peppers and sassy spring mix. Toss with your best dressing.
—LIZ BELLVILLE JACKSONVILLE, NC
START TO FINISH: 25 MIN. • MAKES: 8 SERVINGS
1/2 English cucumber, cut lengthwise in half and sliced
2 medium carrots, thinly sliced
1 cup each red and yellow cherry tomatoes, halved
3/4 cup pitted ripe olives, halved
1 celery rib, thinly sliced
1/4 cup each chopped sweet yellow, orange and red pepper
1/4 cup thinly sliced red onion
1/8 teaspoon garlic salt
Dash coarsely ground pepper
1 package (5 ounces) spring mix salad greens
2/3 cup reduced-fat buttermilk ranch salad dressing
1. Place cucumber, carrots, tomatoes, olives, celery, sweet peppers, onion, garlic salt and pepper in a large bowl; toss to combine.
2. Just before serving, add salad greens. Drizzle with dressing and toss gently to combine.
Per 1 cup: 64 cal., 3g fat (1g sat. fat), 0 chol., 232mg sod., 7g carb. (3g sugars, 2g fiber), 2g pro.
Diabetic Exchanges: 1 vegetable, 1/2 fat.