Turkey and Blue Cheese Salad

Bottled ranch dressing gets customized with garlic and dill; try other combinations, such as shallots and oregano, if you'd like. Serve with breadsticks or rolls. Leftovers are great folded up in a flatbread or stuffed into a pita.

Yield: 4 servings (serving size: about 2 cups)

Ingredients

• 1/3  cup  light ranch dressing
• 1  tablespoon  1% low-fat milk
• 1  teaspoon  bottled minced garlic
• 1/2  teaspoon  dried dill
• 1/4  teaspoon  salt
• 1  cup  chopped plum tomato
• 1/2  cup  chopped celery
• 1/2  cup  chopped green onion
• 4  ounces  roasted turkey, cut into thin strips
• 2  ounces  crumbled blue cheese
• 1  (8-ounce) bag preshredded lettuce
• 1  (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1  Anaheim chile, sliced into thin rounds

Preparation

Combine first 5 ingredients in a small bowl; set aside.

Combine tomato, celery, and remaining ingredients in a large bowl; pour dressing over salad. Toss gently to coat.

Nutritional Information

Calories:

232 (30% from fat)

Fat:

7.7g (sat 2.8g,mono 1.9g,poly 1.4g)

Protein:

16.5g

Carbohydrate:

24.2g

Fiber:

5.5g

Cholesterol:

34mg

Iron:

2.3mg

Sodium:

774mg

Calcium:

136mg