EatingWell Power Salad

4 Reviews
From the EatingWell Kitchen

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.

Ingredients 2 servings

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  • Creamy Dill Ranch Dressing
  • 1 small shallot, peeled
  • 3/4 cup nonfat cottage cheese
  • 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 greens
  • 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

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  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 information

  • Serving size: about 4 cups
  • Per serving: 187 calories; 3 g fat(1 g sat); 7 g fiber; 22 g carbohydrates; 20 g protein; 28 mcg folate; 28 mg cholesterol; 8 g sugars; 0 g added sugars; 19964 IU vitamin A; 40 mg vitamin C; 392 mg calcium; 2 mg iron; 689 mg sodium; 442 mg potassium
  • Nutrition Bonus: Vitamin A (319% daily value), Calcium (31% dv), Vitamin C (26% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetable, 2 lean meat, 1/2 fat

Reviews 4

June 07, 2014
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By: feetonground2007
This recipe goes in the keeper file. Packs great for lunch. My first attempt at a homemade creamy dressing, and I loved it. Love making homemade dressings over using store bought.
August 23, 2010
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By: EatingWell User
Uhm duh, it's a chef salad with the meat included, you don't need any additional food after eating this. Sodium is controlled through the meats, cheeses, and dressing.
August 14, 2010
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By: EatingWell User
This salad has way too much lettuce and not nearly enough dressing. Also, it's either too bulky or too low in calories. By the time you fill up on all that lettuce, you don't have sufficient room left over to eat even a small meal.
July 29, 2010
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By: EatingWell User
I hope, and assume, that most of the sodium content is due to the dressing...that can always be adjusted.