Enlightened Chef Salad

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. Ted and I both enjoy a salad once in a while especially when it is packed with so many tasty items!


    • 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)


  • 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 Swiss cheese on top of the salad.  I did also add a couple tablespoons of reduced fat blue cheese crumbles for garnish.

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

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