Photo of Chef’s salad with Russian dressing by WW

Chef’s salad with Russian dressing

3
Points® value
Total Time
20 min
Prep
20 min
Serves
4
Difficulty
Easy
Hit your deli up for the boiled eggs to make this more of an assembly-only dish that doubles as a no-cook dinner or portable lunch. In this version of the classic salad, we’ve piled on the veggies and call for an effortless homemade dressing that uses ingredients you most likely already have in your refrigerator. We’ve left out the horseradish for a less spicy dressing but if you want a little more kick stir some in to suit your personal taste. For a chunkier, tangier Russian dressing, substitute salsa for the ketchup. Serve with crispy, whole grain crackers to round out the meal.

Ingredients

Plain fat free yogurt

¼ cup(s)

Reduced calorie mayonnaise

2 tbsp(s)

Ketchup

2 tbsp(s)

Horseradish

1½ tsp(s)

Paprika

tsp(s)

Black pepper

tsp(s), freshly ground

Romaine lettuce

1 large head(s), torn into bite-size pieces

English cucumber

1 medium, sliced

Yellow bell pepper

1 medium, cut into strips

Tomato

1 medium, cut into 8 wedges

Cooked turkey breast without skin and bone

12 oz, cut into thin strips

Low-fat Swiss cheese

4 oz, cut into thin strips

Hard boiled egg

2 large, quartered

Instructions

  1. Whisk together the yogurt, mayonnaise, ketchup, horseradish, paprika, and ground pepper in a salad bowl. Add the lettuce and cucumber to the bowl; toss to coat evenly.
  2. Arrange the bell pepper, tomato, turkey, cheese, and egg on top of the salad in an attractive pattern and serve at once.
  3. Serving size: about 2 1/2 cups