Five-Ingredient Simple Fall Salad
This five-ingredient simple fall salad is a copycat version of a delicious salad I enjoyed when out to eat the other night. It was made from simple seasonal ingredients and lightly dressing in homemade ranch dressing. I was blown away by how flavorful this combination was and knew I would have to recreate it for you all to try! To keep things Healthyish, I used my homemade yogurt ranch, which tasted incredible with this salad recipe. Let me know if you give this dish a try!
Ingredients
Simple Salad
- 3-4 ounces arugula
- 2 medium carrots, peeled, shaved into ribbons
- 1 medium bulb fennel, shaved thin, remove stalks and save fronds
- ¼ cup pistachios, crushed
- 2 tablespoons parmesan cheese, freshly grated
- pinch salt
- pinch black pepper
Yogurt Ranch Dressing
- ½ cup 0% Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons chives, freshly chopped
- 2 tablespoons warm water
- 1 teaspoon lemon juice, fresh squeezed
- ½ teaspoon Dijon mustard
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- pinch salt to taste
- ¼ teaspoon black pepper
Equipment
- 1 mandoline fennel
- 1 vegetable peeler carrots
- 1 large mixing bowl salad
- 1 small mixing bowl dressing
- 1 salad spinner argula
Instructions
How to Make Five-Ingredient Simple Fall Salad
Make the Dressing
- Combine 0% Greek yogurt, Dijon mustard, mayonnaise, warm water, chopped chives, fresh squeezed lemon juice, onion powder, garlic powder, salt and black pepper. Mix well. For thinner dressing add more warm water. Cover and refrigerate until ready to use.
Prepare the Vegetables
- Wash and dry the arugula, fennel and carrots. Peel the carrots and shave them thin with a vegetable peeler. Next, cut the fennel stocks off at the bulb. Save a few of the fronds, and thinly slice the fennel bulb using the mandoline slicer.
Assemble the Salad
- Add arugula, thinly sliced fennel, thinly sliced carrots, crushed pistachios and freshly grated parmesan cheese into a large mixing bowl. Toss until well combined. Season with a pinch of salt and black pepper. Add some salad to a plate and top with extra crushed pistachios, fennel fronds, and a drizzle of yogurt ranch. Serve and enjoy.
Video
Nutrition
Serving: 1serving or 1/4 of the salad with 1/4 of the dressing, Calories: 155kcal, Carbohydrates: 12g, Protein: 7g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 6mg, Sodium: 158mg, Potassium: 549mg, Fiber: 4g, Sugar: 6g, Vitamin A: 5802IU, Vitamin C: 14mg, Calcium: 142mg, Iron: 1mg