Here's our take on a traditional chef's salad, which is anything but light fare when it's heaped with meats and cheeses. Our version keeps the satisfaction factor with lean turkey breast and reduced-fat Swiss cheese - and adds plenty of colorful vegetables to the mix.
 |
| Healthy Salad Recipes and Cooking Tips |
INGREDIENTS
CREAMY DILL RANCH DRESSING
- 1 small shallot, peeled
- 3/4 cup nonfat cottage cheeseKroger Cottage Cheese10 For $10.00Thru 01/12
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons buttermilk powder
- 2 tablespoons white-wine vinegar
- 1/4 cup nonfat milk
- 1 tablespoon chopped dill
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
SALAD
- 6 cups mixed salad greensDole Salad Blend French2 For $4.00Thru 01/12Salad Organic Mixed baby Greens$2.49Thru 01/12
- 1 cup shredded carrots
- 2 tablespoons red onion, chopped
- 10 cherry tomatoes
- 4 slices roast turkey breast, cut up (3 ounces)
- 2 slices reduced-fat Swiss cheese, cut up (2 ounces)
PREPARATION
- To prepare dressing: With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined. (Makes 1 1/4 cups.)
- To prepare salad: Toss greens, carrots, onion and 1/4 cup dressing in a large bowl until coated. Divide between 2 plates. Arrange tomatoes, turkey and cheese on top of the salad.
NUTRITION
Per serving: 180 calories; 4 g fat (1 g sat, 0 g mono); 27 mg cholesterol; 19 g carbohydrates; 21 g protein; 6 g fiber; 757 mg sodium; 956 mg potassium.
Nutrition Bonus: Vitamin A (290% daily value), Vitamin C (70% dv), Folate (55% dv), Calcium (40% dv).
Carbohydrate Servings: 1
Exchanges: 3 vegetable, 2 very lean meat, 1/2 fat
0 comments:
Post a Comment