This Chopped Garden Salad with Creamy Lime Buttermilk Dressing is one of our favorite salads! It's a delicious blend of sweet and savory flavors and is perfect for a side dish or meal. Loaded with lettuce, carrots, bell peppers, crunchy pecans, sweet/tart cranberries, green onions, red onion, Italian parsley, and lime buttermilk ranch dressing, this garden salad makes a delicious addition to any meal. It's easy to make and always a hit!
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What is Chopped Garden Salad?
A Chopped Garden Salad is a type of salad made by chopping various fresh vegetables into small, bite-sized pieces and mixing them together.
Chopped Garden Salad Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Garden Salad:
- Iceberg lettuce or romaine lettuce are two popular types of this salad. Iceberg lettuce has a mild flavor and crisp texture, while romaine lettuce has a slightly bitter taste and a firmer texture.
- Carrots: A root vegetable grated and added to the salad to provide a sweet, crunchy texture.
- Red and green bell peppers: These colorful vegetables are thinly sliced and added to the salad for a sweet, slightly tangy flavor and a crunchy texture.
- English cucumber: A type of cucumber with a thin, edible skin and fewer seeds than regular cucumbers. It is thinly sliced and added to the salad for a refreshing and juicy crunch.
- Red onion: A pungent, sweet onion with a beautiful purple color. It can be thinly sliced and added to the salad for a slightly stronger onion flavor and a pop of color.
- Italian parsley or cilantro: Fresh herbs are added to the salad for flavor and a pop of green color.
- Toasted pecans: Pecans toasted in the oven bring out their nutty flavor and crunchy texture. They are added to the salad for a delicious crunch and a source of healthy fats.
- Dried cranberries: Sweet and tart-dried fruit added to the salad for flavor and a chewy texture.
- Croutons: Optional, but can be added to the salad for an extra crunch. They are bite-sized pieces of bread that have been toasted or fried until crispy.
For Lime Buttermilk Ranch:
- Ken's Buttermilk Ranch: A brand of buttermilk ranch dressing used to make the creamy lime buttermilk ranch dressing for this recipe. You can use any brand of buttermilk ranch dressing that you prefer.
- Lime or lemon: The juice and zest of one large lime or lemon are used in the dressing to give it a tangy citrus flavor.
- Dried oregano: A herb commonly used in Mediterranean and Mexican cuisine. It has a warm, slightly bitter flavor and is used to add a savory note to the dressing.
- Granulated garlic powder: A seasoning made from ground garlic cloves that add flavor to the dressing. It has a strong, pungent taste and is often used in savory dishes.
- Cayenne pepper: A spicy seasoning made from ground red chili peppers. It adds heat and a subtle smoky flavor to the dressing.
Tools you'll need
How to Make Chopped Garden Salad
Note: The full instructions are provided in the recipe card below.
- To toast the pecans: Preheat the oven to 350 ºF. Toast the pecans in a shallow pan until they get fragrant, about 5 to 7 minutes. Let cool completely.
- For the dressing: Combine all dressing ingredients in a medium and stir to blend. Refrigerate until ready to serve
- For the Salad: Place all the salad ingredients except the pecan, cranberries, and croutons in a large bowl and toss well.
Substitutions
- Lettuce: You can use any lettuce you prefer or have on hand. Other good options include mixed greens, baby spinach, or arugula.
- Carrots: If you don't have carrots, substitute them with crunchy vegetables like celery, jicama, or radishes.
- Bell peppers: You can use any color of bell pepper or substitute it with other sweet peppers like banana peppers or mini sweet peppers.
- English cucumber: If you don't have English cucumbers, you can use regular or zucchini, which has been sliced thinly.
- Red onion: If you don't have red onions, you can substitute them with others, like yellow onions or shallots.
- Italian parsley or cilantro: If you don't like these herbs, you can substitute them with other fresh herbs like basil or mint.
- Toasted pecans: If you have a nut allergy or don't like pecans, you can substitute them with nuts like almonds, walnuts, or cashews. You can also omit the nuts altogether if necessary.
Variations
- Add fruit: To add some sweetness to the salad, add diced mango, pineapple, or apples.
- Change the greens: Instead of iceberg lettuce or romaine lettuce, try using spinach, kale, or arugula.
- Use different herbs: Instead of parsley or cilantro, you can use other fresh herbs like basil, mint, or dill.
- Add cheese: To add some richness to the salad, you can add crumbled feta cheese, blue cheese, or goat cheese.
- Add nuts or seeds: To add some crunch to the salad, add sliced almonds, walnuts, or sunflower seeds.
- Make it spicy: If you like spicy food, add sliced jalapeños or red pepper flakes to the salad for some heat.
- Use a different dressing: Try an additional dressing like a honey mustard vinaigrette, a raspberry vinaigrette, or a lemon herb dressing.
- Add protein: To make this Chopped Garden Salad a complete meal, add some protein like grilled chicken, shrimp, or tofu.
- Add roasted vegetables: Roasting vegetables like sweet potatoes, beets, or carrots can add some depth of flavor to the salad.
- Different dried fruits: Instead of cranberries, you can use other fruits like cherries, raisins, or apricots.
How to Serve
- As a side dish: This salad is great for grilled meats, sandwiches, or burgers. Serve it alongside your favorite main dish for a healthy and delicious side.
- As a main dish: To make this Chopped Garden Salad a complete meal, add some protein like grilled chicken or tofu. Serve it on its own for a healthy and filling lunch or dinner.
- On individual plates: To make a more elegant presentation, divide the salad onto individual plates and drizzle the dressing over the top. This makes an excellent starter for a dinner party or special occasion.
- In a large salad bowl: If you're serving a larger group, toss the salad and dressing together in a large salad bowl and let everyone serve themselves. This is an excellent option for a potluck or family gathering.
- With extra toppings: If you want to add texture and flavor to the salad, serve it with crumbled feta cheese, sliced avocado, or toasted nuts.
- With a side of bread: Serve the salad with crusty bread or garlic bread to make it a more filling meal. This is an excellent option for a casual lunch or dinner.
How to Store
- To store: If you have leftover Chopped Garden Salad, store it in an airtight container in the refrigerator for up to 2-3 days. Make sure to keep the dressing separate and add it just before serving. Note that the salad may become slightly wilted and less crispy after refrigeration.
- To refresh: If the Chopped Garden Salad has become slightly wilted or less crispy, refresh it by adding some fresh greens or vegetables. You can also add some extra dressing or toppings to liven it up.
Make-Ahead
You can chop the lettuce, slice the vegetables, and toast the pecans up to 1 day in advance. Then, store the ingredients separately in airtight containers in the refrigerator until ready to assemble. Next, make the dressing: You can make it up to 3 days in advance and store it in an airtight container in the refrigerator.
Tips for Making The Best Chopped Garden Salad
- Use fresh ingredients: Make sure to use fresh, good-quality ingredients for the best flavor and texture. For example, choose crisp lettuce, ripe vegetables, and toasted nuts.
- Prep the ingredients properly: Chop the lettuce into bite-sized pieces and thinly slice the vegetables to ensure that each bite has a variety of flavors and textures. Toast the nuts to bring out their flavor and add crunch.
- Don't overdress the salad: Start with a small amount of dressing and add more as needed. You don't want to overdress the salad and make it soggy.
- Add the dressing at the last minute: Add the dressing to the salad just before serving to prevent the lettuce from wilting and becoming soggy.
- Customize the salad to your liking: Feel free to add or substitute ingredients to make the salad your own. Try different types of lettuce, vegetables, or nuts to switch up the flavor.
- Add protein: For a more filling meal, add some protein like grilled chicken, shrimp, or tofu. Marinate the protein in some of the dressing for extra flavor.
- Toast the croutons: If you're using croutons, toast them in the oven or on the stovetop for extra crunch and flavor.
- Serve the salad chilled: This is best served, so keep it in the refrigerator until ready to serve.
FAQ
Can I use a different type of lettuce?
You can use any lettuce you prefer or have on hand. Other good options include mixed greens, baby spinach, or arugula.
Can I add more or less spice to the dressing?
You can adjust the amount of cayenne pepper to your liking. For example, if you prefer a milder dressing, use less cayenne pepper or omit it altogether.
Can I use a different type of nut?
You can use any nut you like or have on hand. Other good options include almonds, walnuts, or cashews.
Can I make this Chopped Garden Salad gluten-free?
You can make this salad gluten-free by using gluten-free croutons or omitting them altogether.
Can I substitute the vegetables with other types?
You can substitute the vegetables with crunchy vegetables like celery, jicama, or radishes. In addition, you can add other vegetables to the salad, like cherry tomatoes, avocado, or shredded cabbage.
Can I use a different type of dried fruit?
Instead of cranberries, you can use other dried fruits like cherries, raisins, or apricots.
Can I make this salad without the dressing?
You can omit the dressing or serve it on the side for guests to add.
Related Recipes:
Recipe
Easy Chopped Garden Salad
Ingredients
For Lime Lime Buttermilk Ranch:
- 1 cup ken's Buttermilk Ranch or any brand you prefer
- Juice and zest from 1 large lime or lemon
- 1 teaspoon dried oregano
- ¼ teaspoon granulated garlic powder
- ¼ teaspoon cayenne pepper
For the Garden Salad:
- 1 small iceberg lettuce or romaine lettuce , chopped
- 2 carrots , grated
- 1 small red bell pepper , thinly sliced
- 1 small green bell pepper , thinly sliced
- 1 small English cucumber , halved lengthwise and thinly sliced
- 1 medium red onion , thinly sliced
- ½ cup loosely packed chopped fresh Italian parsley or cilantro
- ½ cup toasted pecans
- ¼ cup cranberries
Instructions
- To toast the pecans: Preheat the oven to 350 ºF. Toast the pecans in a shallow pan until they begin to get fragrant, about 5 to 7 minutes. Let cool completely.
- For the dressing: Combine all dressing ingredients in a medium and stir to blend. Refrigerate until ready to serve
- For the Salad: Place all the salad ingredients except the pecan, cranberries, and croutons in a large bowl and toss well.
Notes
- To store: If you have leftover Chopped Garden Salad, store it in an airtight container in the refrigerator for up to 2-3 days. Make sure to keep the dressing separate and add it just before serving. Note that the salad may become slightly wilted and less crispy after refrigeration.
- To refresh: If the Chopped Garden Salad has become slightly wilted or less crispy, refresh it by adding some fresh greens or vegetables. You can also add some extra dressing or toppings to liven it up.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.