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–+ servings
Chopped Salad Cups with Ranch Crunch

Chopped Salad Cups with Ranch Crunch: Quick, Fresh, Fun Bites

A refreshing twist on the classic salad, combining vibrant veggies with creamy ranch dressing for a quick, healthy snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 cups
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 1 head Romaine Lettuce Can substitute with green leaf
  • 1 cup Cucumbers Try zucchini as an alternative
  • 1 cup Bell Peppers Any variety works
  • 1 cup Cherry Tomatoes Grape tomatoes can be used
  • 1 cup Carrots Shredded carrots save time
  • 1/4 cup Red Onion Use green onions for a milder taste
For the Dressing
  • 1/2 cup Ranch Dressing Can use yogurt-based dressing for a twist
For the Crunch
  • 1 cup Crushed Tortilla Chips Opt for nuts or seeds for low-carb

Equipment

  • Mixing Bowl
  • Salad Tongs
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Wash all fresh vegetables under cool running water and pat dry.
  2. Finely chop romaine, cucumbers, and bell peppers; halve cherry tomatoes and shred carrots.
  3. In a large mixing bowl, combine all chopped vegetables and toss gently.
  4. Drizzle ranch dressing over the salad and toss again until coated.
  5. Season with salt and pepper to taste.
  6. Scoop salad into cups and top with crushed tortilla chips.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 1mg

Notes

Store any leftover salad in an airtight container for up to 3 days, keeping dressing and chips separate.

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