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Karenne
December 5th, 2006, 01:15 AM
Bottled ranch dressing gets customized with garlic and dill; try other combinations, such as shallots and oregano, if you'd like. Serve with breadsticks or rolls. Leftovers are great folded up in a flatbread or stuffed into a pita.

1/3 cup light ranch dressing
1 tablespoon 1% low-fat milk
1 teaspoon bottled minced garlic
1/2 teaspoon dried dill
1/4 teaspoon salt
1 cup chopped plum tomato
1/2 cup chopped celery
1/2 cup chopped green onion
4 ounces roasted turkey, cut into thin strips
2 ounces crumbled blue cheese
1 (8-ounce) bag preshredded lettuce
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 Anaheim chile, sliced into thin rounds

Combine first 5 ingredients in a small bowl; set aside.
Combine tomato, celery, and remaining ingredients in a large bowl; pour dressing over salad. Toss gently to coat.

Yield: 4 servings (serving size: about 2 cups)

writeNutrient();NUTRITION PER SERVING
CALORIES 232(30% from fat); FAT 7.7g (sat 2.8g,mono 1.9g,poly 1.4g); PROTEIN 16.5g; CHOLESTEROL 34mg; CALCIUM 136mg; SODIUM 774mg; FIBER 5.5g; IRON 2.3mg; CARBOHYDRATE 24.2g