LOADED GARDEN SALAD RECIPES

LOADED GARDEN SALAD RECIPE | EATINGWELL

Loaded Garden Salad Recipe | EatingWell image

This veggie-rich garden salad recipe--with pepper, avocado, tomatoes and mushrooms--is tossed with a lightened-up herb ranch dressing. It's great with pizza or as a light side salad.

Provided by Hilary Meyer

Total Time 10 minutes

Number Of Ingredients 12

Ingredients

2 cups chopped romaine lettuce
1 small red bell pepper, diced
1 avocado, diced
1 cup sliced button mushrooms
1 cup cherry tomatoes, halved
½ cup alfalfa sprouts
1 clove garlic, minced
? teaspoon salt
? cup reduced-fat sour cream
? cup buttermilk
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill

Steps:

Toss lettuce, bell pepper, avocado, mushrooms, tomatoes and sprouts in a large bowl.
Mash garlic and salt together with a fork in a small bowl to make a coarse paste. Stir in sour cream, buttermilk, chives and dill until combined.
Drizzle the dressing over the salad; gently toss to coat.

Nutrition Facts : Calories 138.2 calories, CarbohydrateContent 10.4 g, CholesterolContent 8.6 mg, FatContent 10.3 g, FiberContent 5 g, ProteinContent 3.8 g, SaturatedFatContent 2.7 g, SodiumContent 138.6 mg, SugarContent 3.7 g

LOADED GARDEN PIZZ'ALAD RECIPE | EATINGWELL

Loaded Garden Pizz'alad Recipe | EatingWell image

Here a garden salad packed with lettuce, bell pepper and avocado rests atop a provolone cheese pizza. And it's all drizzled with tangy homemade ranch dressing. We recommend a knife, fork and plenty of napkins to dig into this pizz'alad! Using bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place. For a gluten-free pizza crust variation, see Tips.

Provided by Hilary Meyer

Categories Healthy Pizza Recipes

Total Time 2 hours 0 minutes

Number Of Ingredients 20

Ingredients

? cup lukewarm water
1 teaspoon instant or RapidRise yeast
1 teaspoon sugar
1?¼ cups bread flour or all-purpose flour
3/4 cup whole-wheat pastry flour (see Tips) or all-purpose flour
½ teaspoon salt
1 tablespoon extra-virgin olive oil
¾ cup shredded provolone cheese
2 cups chopped romaine lettuce
1 small red bell pepper, diced
1 avocado, diced
1 cup sliced button mushrooms
1 cup cherry tomatoes, halved
1 clove garlic, minced
? teaspoon salt
? cup reduced-fat sour cream
? cup buttermilk
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
½ cup alfalfa sprouts

Steps:

To prepare pizza dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.
Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.
Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.
To bake pizza and prepare topping & salad: Position rack in lower third of oven, place a pizza stone on the rack and preheat oven to 500 degrees F. Let the stone heat at 500 degrees for 20 minutes. Want to grill your pizza instead? See Tips below.
Roll pizza dough on a lightly floured surface into a 12- to 14-inch circle (depending on the size of your stone). Transfer to a lightly floured pizza peel (or inverted baking sheet).
Brush the dough with oil and sprinkle cheese on top. Slide the pizza onto the hot stone. Bake until golden and crispy, 8 to 10 minutes.
Meanwhile, toss lettuce, bell pepper, avocado, mushrooms and tomatoes in a large bowl.
Mash garlic and salt together with a fork in a small bowl to make a coarse paste. Stir in sour cream, buttermilk, chives and dill until combined.
When the pizza is done, transfer to a large cutting board and let cool for 5 minutes. Drizzle 2 tablespoons of the dressing over the pizza. Mound the salad in the middle and drizzle with the remaining dressing. Top with alfalfa sprouts and serve immediately.

Nutrition Facts : Calories 370 calories, CarbohydrateContent 47.8 g, CholesterolContent 15.7 mg, FatContent 15 g, FiberContent 6.8 g, ProteinContent 13.2 g, SaturatedFatContent 4.8 g, SodiumContent 457.3 mg, SugarContent 4 g

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