Ingredients

2 x heads romaine lettuce tough outer leaves removed
2 c. diced (1/4") red bell pepper
2 c. diced (1/4") carrots
2 c. diced (1/4") hothouse (seedless) cucumber
2 c. diced (1/4") ripe tomatoes
4 x scallions - (3" of green left on) thinly sliced
2 x ripe avocados
1 1/2 Tbsp. fresh lime juice
1 c. Ranch Dressing (see recipe) Salt to taste Freshly-grnd black pepper to taste

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Garden Chopped Salad With Ranch Dressing

Servings: 8

Cut the tough ribs out of the lettuce leaves and throw away the tough, darker green tops of the larger leaves. Cut the leaves into 1/2-inch pcs and place them in a large bowl. Add in 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 in the lime juice and toss well (to prevent discoloration). Add in 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.
Comments: Be sure to chop the lettuce into small pcs so which it's easy to eat when serving buffet-style. My homemade Ranch Dressing complements all of the flavors. To keep down the calories in the dressing, I use nonfat yogurt. The taste is in no way affected.