Chef’s salad with Russian dressing

3 - 6
PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
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.


Reduced calorie mayonnaise

2 Tbsp

Plain fat free yogurt

¼ cup(s)


2 Tbsp

Black pepper

tsp, freshly ground

Romaine lettuce

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


1 medium, peeled and sliced

Green pepper(s)

1 medium, sliced into thin rings

Fresh tomato(es)

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


  1. 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.
  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: 2 1/2 cups