Garden Chopped Salad With Ranch Dressing

Recipe Ingredients

2		Romaine lettuce - tough outer
		Leaves removed
2 cups	292g / 10oz	Diced (1/4") red bell pepper
2 cups	220g / 7.8oz	Diced (1/4") carrots
2 cups	292g / 10oz	Diced (1/4") hothouse (seedless) cucumber
2 cups	125g / 4.4oz	Diced (1/4") ripe tomatoes
4		Scallions - (3" of green left on) - thinly sliced
2		Ripe avocados
1 1/2 tablespoons	22ml	Fresh lime juice
1 cup	237ml	Ranch Dressing - (see recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cut the tough ribs out of the lettuce leaves and discard the tough, darker green tops of the larger leaves. Cut the leaves into 1/2-inch pieces and place them in a large bowl. Add the bell pepper, carrots, cucumber, tomatoes and scallions.

Peel and pit the avocados. Cut them into 1/4-inch dice and place in a small bowl. Add the lime juice and toss well (to prevent discoloration). Add the avocados to the other vegetables and toss with the Ranch Dressing. Before serving, season with salt and pepper. Serve with any extra dressing alongside.

This recipe yields 8 servings.

Per serving (with dressing): 200 calories, 16g carbohydrates, 5g protein, 14g fat, 4mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 06-25-2000

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