Chef’s salad with Russian dressing
Reduced calorie mayonnaise
Plain fat free yogurt
⅛ tsp, freshly ground
1 head(s), torn into bite-size pieces
1 medium, peeled and sliced
1 medium, sliced into thin rings
1 medium, cut into 8 wedges
Cooked turkey breast without skin
12 oz, cut into thin strips
Low-fat Swiss cheese
4 oz, cut into thin strips
2 large egg(s), boiled, quartered
- Whisk together the mayonnaise, yogurt, ketchup, and ground pepper in a salad bowl. Add the lettuce and cucumber to the bowl; toss to coat evenly.
- Arrange the bell pepper, tomato, turkey, cheese, and egg on top of the salad in an attractive pattern and serve at once.
- Serving size: 2 1/2 cups