This dressing was wonderful! I used grilled chicken breast instead of turkey. Also grilled corn on the cob and added that as well as some cherry tomatoes. Added olive oil and garlic to the toasts based on another review. Good addition.
Did not make the entire salad but expect it would be very good. I just made the dressing. It was excellent. Nice change of pace, too. I used fat free yogurt and some milk as a substitute for the buttermilk and cut back on the red pepper. This makes a very thick dressing so I also added extra lime juice. Seems to hold its color well overnight which is nice because there was more than enough to dress a salad for two of us with more for future salads.
My new favorite salad! The dressing is fantastic. I served this with roasted butternut and ginger soup. I would cut out the salt next time I make it, the rotisserie chicken had plenty and it came out a little too salty. Other than that it's perfect. Additional note-I made the dressing as a dip for veggies and my party licked the bowl clean and begged for the recipe.
We loved the dressing, but it's very thick so definitely toss it, don't just put the dressing on top. I also thought the lime was a little overpowering so I would recommend using 2/3 the amount called for. I didn't make the salad as directed, but the dressing would go great on any salad. We're had the left over dressing today on turkey sandwiches- it's great! Careful with the red pepper too, it gets hot quick!
I'm not sure if I did something wrong but all I could taste was cilantro to the point that it was unedible! Perhaps I chopped it too finely? I substituted chicken for the turkey and whole wheat rolls for the french bread. I did like the flavor of the dressing, so if I make this again, I will try adding the cilantro into the dressing as another reviewer suggested.
After reading all the reviews I was excited to make this salad for a light dinner. While the dressing was very flavorful, I found the salad boring. Maybe adding more vegetables would liven it up. I also made the toast but added a little olive oil Pam and garlic before adding the cheese to make it tastier.
This is a simple recipe and quite tasty. I will add it to our family dinners and I would feel comfortable serving it to guests as well. The only thing I changed was that I added the cilantro to the blender with the dressing because I had only jarred and not fresh cilantro.
I had to use yogurt in place of buttermilk- a little too tangy, should have thinned it out with a milk instead of using it full strength. Other than my subsitution problems, it was a very nice recipe. Easy weeknight salad that came together in minutes. Next time, i will use some of the roasted garlic that i usually keep in my fridge instead of raw to make a more balanced set of flavors. I will make this one again.
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