1 small shallot, peeled
3/4 cup nonfat cottage cheese
1/4 cup reduced-fat mayonnaise
2 tablespoons buttermilk powder, (see Note)
2 tablespoons white-wine vinegar
1/4 cup nonfat milk
1 tablespoon fresh dill, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1. With the food processor running, add shallot through the feed tube and process until finely chopped. Add
cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides
as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill,
salt and pepper and process until combined.
Per 2-tablespoon serving : 19 Calories;
From EatingWell: March/April 2007, The EatingWell Diet (2007)
Here’s our take on a traditional chef’s salad, which is anything but light fare when it’s heaped with meats and cheeses.
Our version keeps the satisfaction factor with lean turkey breast and reduced-fat Swiss cheese – and adds plenty of
colorful vegetables to the mix.
6 cups mixed, salad
1 cup shredded carrots
2 tablespoons red onion, chopped
1/4 cup dressing, such as Creamy Dill Ranch Dressing (recipe follows)
10 cherry tomatoes
4 slices roast turkey breast, cut up (3 ounces)
2 slices reduced-fat Swiss cheese, cut up (2 ounces)
1. Toss greens, carrots, onion and dressing in a large bowl until coated. Divide between 2 plates. Arrange
tomatoes, turkey and cheese on top of the salad.
Per serving : 180 Calories; 4 g Fat; 1 g Sat; 0 g Mono