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EatingWell Power Salad

http://www.eatingwell.com/recipes/eatingwell_power_salad.html

From EatingWell:  March/April 2007, The EatingWell Diet (2007)

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.

2 servings, about 4 cups each | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

Creamy Dill Ranch Dressing

Salad

Preparation

  1. 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.)
  2. 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

1 Carbohydrate Serving

Exchanges: 3 vegetable, 2 very lean meat, 1/2 fat