Chop Chop Salad Recipe
Ingredients
| 2/3 cup 1% low-fat buttermilk | ||
| 1/4 cup nonfat mayonnaise | ||
| 1/4 cup nonfat sour cream | ||
| Herbs | 1/4 Cup (16 tbs), chopped (Dressing) | |
| Lime juice | 1 Tablespoon (Dressing) | |
| Garlic powder | 1/4 Teaspoon (Dressing) | |
| Ground black pepper | 1/4 Teaspoon (Dressing) | |
| Ground cumin | 1/8 Teaspoon (Dressing) | |
| Romaine lettuce | 2 Cup (16 tbs), chopped (Salad) | |
| 1 cup chopped Belgian endive | ||
| Radicchio | 1/2 Cup (16 tbs), chopped (Salad) | |
| Cooked chickpeas | 1/2 Cup (16 tbs) (Salad) | |
| Radishes | 1/2 Cup (16 tbs), sliced (Salad) | |
| Celery | 1/2 Cup (16 tbs), chopped (Salad) | |
| Carrots | 1/4 Cup (16 tbs), chopped (Salad) | |
| 1/4 cup chopped sweet red peppers | ||
| Corn kernels | 1/4 Cup (16 tbs), frozen (Salad) | |
| Turkey breast | 2 Ounce, smoked (Salad) | |
| 2 ounces reduced-fat Swiss cheese, diced | ||
Directions
To 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.
To 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.
Stir until thoroughly blended.
To 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.
Chef
