This simple garden salad is one of my absolute favorites. I probably eat this garden salad 3 times a week. It takes no time to prepare but all the ingredients go really well together and we love it. The addition of roasted potatoes really make this fresh garden salad. Of course if you don’t have fresh garden vegetables you can easily use frozen or canned. I know some people believe white potatoes are not considered healthy. I personally believe anything that natural is okay. Enjoy!

2 cups of chopped romaine lettuce

1/2 cup of chopped green pepper

1/4 cup of yellow corn

1/2 cup of fresh tomato

1 cup of roasted small yellow potatoes

1/2 cup of meat of choice (I use turkey pepperoni or baked chicken)

1/8 cup of shredded cheddar cheese

2 tablespoons of Ranch Greek Yogurt

Cut potatoes into small pieces, spray with a little olive oil and roast on 425 until brown, around 20 minutes. You can also roast broccoli and cauliflower the same way if you want more vegetables. Throw all ingredients into a large bowl and enjoy!

You can be very versatile with this salad but I do love the roasted potatoes in it or roasted broccoli. Be sure and PIN this great Garden Salad!

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  1. linda schmidt says:

    Im looking for a chicken curry pasta salad recipe that was in the late summer /early fall edition of 2019

    1. The Southern Lady says:

      I think you may be thinking of another website or publication, I don’t remember us ever having a curry salad of any kind.