Chef’s Salad with Parmesan Dressing
Servings
4Serving size
2 Tbsp dressing with salad
COOKING TIME
30 Minutes
CHILLING TIME
60 minutes
This recipe can easily be multiplied. The dressing is enough for 4 servings and keeps well for about 3 days in the fridge.
Ingredients
| 2 Tbsp. Reduced fat mayonnaise |
| 2 Tbsp Reduced fat buttermilk |
| 1/4 cup 2% milk |
| 1/2 ounce Parmesan cheese (grated) |
| 1/2 tsp. Balsamic vinegar |
| 8 cup shredded Romaine lettuce (lettuce, spinach, or mache) |
| 1 medium Yellow bell peppers (diced) |
| 1 large Carrots, raw (peeled and diced) |
| 1 medium Red bell peppers (diced) |
| 4 ounces Reduced fat swiss cheese (diced) |
| 4 ounces Sliced Deli Turkey Breast (diced) |
| 4 ounces Sliced Deli Ham (diced) |
| 4 2-ounce rolls Whole wheat rolls |
Instructions
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 or a gluten-free roll.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
Avoid this recipe if you are lactose intolerant.