Prepare Fast and Easy Chef’s Salad at Work

Our version of Chef’s salad keeps the satisfaction factor with lean turkey breast and reduced-fat Swiss cheese—and adds plenty of colorful vegetables to the mix. It is anything but light fare when it’s heaped with meats and cheeses.

Ingredients (2 Dishes)

• ¾ cup nonfat cottage cheese
• ¼ cup reduced-fat mayonnaise
• 2 tablespoons buttermilk powder
• 2 tablespoons white-wine vinegar
• ¼ cup nonfat milk
• 1 tablespoon chopped dill
• ¼ teaspoon salt

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 (Ready in 10 min)

• 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 1¼ cups.)
• To prepare salad: Toss greens, carrots, onion and ¼ cup dressing in a large bowl until coated. Divide between 2 plates. Arrange tomatoes, turkey and cheese on top of the salad.

Nutrition information
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 (399% daily value), Vitamin C (67% dv), Calcium (39% dv), Carbohydrate Servings: 1½
Exchanges: 3 vegetable, 2 lean meat, ½ fat