SMART SUBSTITUTIONS The dressing in this healthier chef’s salad omits the mayonnaise and includes a combination of low-fat buttermilk and reduced-fat sour cream in its place. A mere tablespoon of honey helps to thicken it. Plus we’ve left out the eggs, ham, and croutons from the salad in favor of turkey, avocado, and sprouts.
Recipe information
Yield
serves 4
Ingredients
1
/3 cup low-fat buttermilk
1
/3 cup reduced-fat sour cream
2
tablespoons cider vinegar
1
tablespoon honey
Coarse salt and ground pepper
1
large head Boston lettuce
1
pound sliced roasted turkey breast, torn into pieces
1
avocado, halved lengthwise, pitted, peeled, and sliced
1
cup alfalfa sprouts or pea shoots
6
radishes, halved and thinly sliced
4
medium carrots, cut into matchsticks
4
ounces Monterey Jack cheese, cut into thin strips (about 1 cup)
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Preparation
Step 1
In a small bowl, combine buttermilk, sour cream, vinegar, and honey; season with salt and pepper.
Step 2
Divide lettuce among four salad bowls or plates; top with turkey, avocado, sprouts, radishes, carrots, and cheese. Drizzle with dressing, and serve.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 385
Step 5
Fat: 20.3g (9.1g Saturated Fat)
Step 6
Protein: 30.1g
Step 7
Carbohydrates: 23.8g
Step 8
Fiber: 6.2g