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EatingWell Power Salad

March/April 2007, The EatingWell Diet (2007)

Your rating: None Average: 4 (69 votes)

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.



READER'S COMMENT:
"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. "
EatingWell Power Salad Recipe

2 servings, about 4 cups each

Active Time:

Total Time:

Ingredients

  • 6 cups mixed, salad
  • 1 cup shredded carrots
  • 2 tablespoons red onion, chopped
  • 1/4 cup dressing, such as Creamy Dill Ranch Dressing (recipe follows)
  • 10 cherry tomatoes
  • 4 slices roast turkey breast, cut up (3 ounces)
  • 2 slices reduced-fat Swiss cheese, cut up (2 ounces)

This recipe calls for:

Preparation

  1. Toss greens, carrots, onion and 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


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