Yolanda’s Salad Recipe | Yummly

Yolanda’s Salad

CambCrane: "I don't know why another poster said this was not…" Read More
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Who is Yolanda and why is her salad so delightful? Yolanda’s Salad combines hearty vegetables with tangy ingredients. The dressing includes lemon, chicken bouillon, apple cider vinegar and olive oil. Once whisked together, pour it over the salad. This refreshing salad provides the perfect crunch of the romaine with the tangy taste of the dressing for a meal that is heathy and tasty. Serve this at your next family barbecue.


  • 1/2 head romaine lettuce (washed and torn into bite-sized pieces)
  • 1/2 avocado (ripe, thinly sliced)
  • 50 grams chihuahua cheese (thinly sliced, may substitute mozzarella)
  • 10 green olives (halved)
  • 1 tomato (quartered)
  • 1 lemon
  • 1/2 teaspoon chicken bouillon (powder)
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons olive oil
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    1. Whisk the lemon, bouillon, vinegar, and oil together. Set aside.
    2. Mix the lettuce, olives, and tomato in a large salad bowl. Drizzle with dressing and toss well to coat. Add half of the cheese and carefully mix.
    3. Serve, topping with the rest of the cheese and avocado slices.
    Discover more recipes from Madeleine Cocina

    NutritionView More

    Sodium22% DV530mg
    Fat46% DV30g
    Protein20% DV10g
    Carbs6% DV19g
    Fiber40% DV10g
    Calories360Calories from Fat270
    Total Fat30g46%
    Saturated Fat8g40%
    Trans Fat
    Calories from Fat270
    Total Carbohydrate19g6%
    Dietary Fiber10g40%
    Vitamin A290%
    Vitamin C150%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    CambCrane a year ago
    I don't know why another poster said this was not a healthy salad because, as a "KetoManiac" (20 carbs or less per day), I have absolutely NO PROBLEM with it. I omitted the Olives -- just because I don't like Olives (I guess I could have included either Bell, Jalapeno, or other type of Pepper in their stead, but I didn't; maybe next time -- and I used a combination of Mozzarella and Provolone cheeses (since I have no idea what chihuahua cheese is). I liked the idea of using Apple Cider Vinegar rather than Balsamic in the Dressing (yum, yum and also less expensive -- if only by a dime or 2); I also included a 1/2 tsp. of Splenda and some (didn't really think about how much at the time, but less than 1/2) of the suggested Avocado, a 1/2 tsp. Basil, a 1/2 tsp. ground Black Pepper, a "shaking" of Garlic Powder and a "shaking" of Onion Powder to the Dressing and blended everything with my Immersion Blender and then refrigerated it. The Tomato didn't scare me (not recommended on Keto, but allowed). I can see adding Cucumbers and/or Zucchini (not to mention either slices of either Chicken, Turkey, Beef, or Pork) to this Salad. To my mind, this is a VERSATILE recipe. WONDERFUL just as is AS WELL AS adaptable and totally receptive to pretty much any changes or additions you may choose to make to it.