Chef’s salad with Russian dressing
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 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
Ketchup
2 Tbsp
Horseradish
1½ tsp
Paprika
⅛ tsp
Black pepper
⅛ tsp, 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 skinless turkey breast
12 oz, cut into thin strips
Low fat Swiss cheese
4 oz, cut into thin strips
Hard boiled egg
2 item(s), 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
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