Chef’s Salad with Parmesan Dressing

Servings = enough dressing for 8 salads | Serving size = 2 tablespoons dressing

This recipe can easily be multiplied by 2 or 3. The dressing keeps well for about 3 days in the fridge.

4 Tbsp.	reduced-fat mayonnaise
1/4 cup	non-fat buttermilk
1/2 cup	1% milk
1 ounce	Parmigiano-Reggiano (grated)
1 tsp.	balsamic vinegar
2 cups (per serving)	mixed greens (lettuce, spinach, mache)
2 Tbsp. (per serving)	yellow pepper (diced)
2 Tbsp. (per serving)	carrot (peeled and diced)
1 Tbsp. (per serving)	red sweet pepper (diced)
1 ounce	reduced-fat Swiss cheese (cubed)
1 ounce	extra lean turkey breast (cubed)
1 ounce	extra lean ham (cubed)

Place the mayonnaise, buttermilk, milk and grated parmesan in a mini-chopper or blender and blend until smooth.

Chill for at least 1 hour.

When ready to serve place the greens in a large salad bowl and top with the peppers and carrots. Sprinkle the cubed cheese, turkey and ham over the salad. Drizzle 2 tablespoons dressing on top and serve. This salad is great with one small whole wheat pita bread.

Nutrition Facts

Serving size: 1 cup | Servings: 4

Calories 232 | Calories from Fat 108

Amount Per Serving (% Daily Value)

Total Fat 12g (18%) | Satuated Fat 6g (30%)

Cholesterol 48mg (16%) | Sodium 935mg (39%)

Total Carbohydrates 7g (2%) | Dietary Fiber 0g (0%) | Protein 23g

Vitamin A 87% | Vitamin C 173% | Calcium 38% | Iron 4%