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Turkey and Blue Cheese Salad

Cooking Light

Lee Harrelson

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Worthy of a Special Occasion

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
Nancy Hughes, Cooking Light, DECEMBER 2006