Written by Di Bauer April 28, 2001 Updated by Andrew DiMino January 15, 2015

Low-Carb, Gluten-Free, Paleo, Primal, Vegetarian, Nut-Free

Colorful Garden Salad Low-Carb Gluten-Free Recipe

This low-carb colorful garden salad is a refreshing and healthy salad that is packed with fresh, colorful vegetables and low-carb ingredients. It includes a variety of greens such as Italian blend prewashed salad greens and is topped with a colorful mix of tomatoes, cucumbers, and bell peppers.

To add some extra flavor and texture, we also add some low-carb ingredients such as mozzarella cheese and your choice of Low-Carb Salad Dressing. Optional items include sliced almonds, feta cheese, or grilled chicken.

Overall, this low-carb colorful garden salad recipe is a nutritious and delicious way to incorporate more fresh vegetables into your diet while still staying within your low-carb goals. It’s perfect for a light lunch or as a side dish for dinner and can be easily customized to suit your taste preferences.

Colorful Garden Salad Low-Carb Gluten-Free Recipe

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Adding a Colorful Garden salad to a meal is great for your health. Although it’s low in calories, the vegetables in a garden are usually high in fiber and packed with vitamins and minerals. Not only that, but eating a salad a day helps to lower the bad cholesterol in your body. All this with the adding bonus of great taste! This salad is super quick and easy to prepare and you can serve it in a large bowl, family style, or serve in individual servings.

Author: Di Bauer
Prep Time: 10 mins
Total Time: 10 mins
Yield: 4 1x
Category: Low-Carb, Gluten-Free, Paleo, Primal, Vegetarian, Nut-Free

Ingredients

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1 medium tomato
1/4 red bell pepper
1 cucumber
4–6 mushrooms, cleaned and sliced
8 cups Italian blend prewashed salad greens (or salad greens of your choice)
1 cup mozzarella cheese (optional)
salad dressing of your choice (optional)

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Instructions

Slice the tomatoes into quarters and remove all the seeds and icky “innards.” Dice what’s left. Set aside.
Slice the ends off the washed cucumbers, and peel alternating strips of the peel off with a vegetable peeler so that they are striped. Slice the cucumber in half lengthwise. then slice the cucumber halves into ¼-inch slices. Set aside.
Clean and slice the mushrooms. Set aside.
Empty salad greens into a large serving bowl or divide the salad greens evenly between 4 salad plates or bowls.
Distribute the tomatoes, red bell pepper, cucumber, and mushrooms over the salad greens.
Sprinkle the shredded mozzarella cheese over the top of the salad, if desired.
Top with your favorite salad dressing only after the rest of the food is cooked and on the table.

Notes

If you are serving children, there’s probably no way you’re going to get them to eat 2 cups of salad greens. Adjust the serving size to what you think you can get them to eat.

Nutrition

Serving Size: 2 cups
Calories: 142
Sugar: 0g
Sodium: 134mg
Fat: 8g (65 Calories from Fat)
Trans Fat: 0g
Carbohydrates: 11g (7g net carbs)
Fiber: 4g
Protein: 10g

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