Chop -Chop Salad

Chop -Chop Salad

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Chop, chop-and it’s ready to eat! Chopped vegetables, smoked turkey breast, reduced-fat Swiss cheese, and chickpeas are tossed with a creamy low-fat herb dressing in this vitamin-packed salad. Use whatever combination of herbs you like. Basil, tarragon, dill, Italian parsley, and cilantro are good choices.

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  • DRESSING:
  • 3/4 c. 1% low-fat buttermilk
  • 1/4 c. nonfat mayonnaise
  • 1/4 c. nonfat sour cream
  • 1/4 c. chopped fresh herbs
  • 1 tbsp. lime juice
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. ground cumin
  • SALAD:
  • 2 c. chopped romaine lettuce
  • 1 c. chopped belgian endive
  • 1/2 c. chopped radicchio
  • 1/2 c. cooked chickpeas
  • 1/2 c. sliced radishes
  • 1/2 c. chopped celery
  • 1/4 c. chopped carrots
  • 1/4 c. chopped sweet red peppers
  • 1/4 c. frozen corn kernels, thawed
  • 2 oz. smoked turkey breast, diced
  • 2 oz. reduced-fat swiss cheese, diced

Directions

    1. Step 1To make the dressing: In a medium bowl, combine the buttermilk, mayonnaise, sour cream, herbs, lime juice, garlic powder, pepper, and cumin. Stir until thoroughly blended.
    2. Step 2To make the salad: In a large bowl, combine the lettuce, endive, radicchio, chickpeas, radishes, celery, carrots, peppers, corn, turkey, and Swiss. Pour the dressing over the salad and toss to combine.
This salad is a great way to use leftover raw or cooked vegetables. You can also substitute other lean protein and reduced-fat cheese for the turkey and Swiss. Try lean ham, chicken breast, or grilled tempeh or tofu and Cheddar, Jarlsberg, or blue cheese.
For a take-along salad, make the dressing up to 2 days in advance and refrigerate in a resealable plastic bag or an airtight container. Combine the vegetables the night before serving and refrigerate in a plastic bag. Add the turkey and cheese just before tossing with the dressing.

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