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Turkey and Blue Cheese Salad

Lee Harrelson
Yield 4 servings (serving size: about 2 cups)
Bottled ranch dressing gets customized with garlic and dill; try other combinations, such as shallots and oregano, if you'd like. Serve with breadsticks or rolls. Leftovers are great folded up in a flatbread or stuffed into a pita.

Ingredients

  • 1/3 cup light ranch dressing
  • 1 tablespoon 1% low-fat milk
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon salt
  • 1 cup chopped plum tomato
  • 1/2 cup chopped celery
  • 1/2 cup chopped green onion
  • 4 ounces roasted turkey, cut into thin strips
  • 2 ounces crumbled blue cheese
  • 1 (8-ounce) bag preshredded lettuce
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 Anaheim chile, sliced into thin rounds

Nutrition Information

  • calories 232
  • caloriesfromfat 30 %
  • fat 7.7 g
  • satfat 2.8 g
  • monofat 1.9 g
  • polyfat 1.4 g
  • protein 16.5 g
  • carbohydrate 24.2 g
  • fiber 5.5 g
  • cholesterol 34 mg
  • iron 2.3 mg
  • sodium 774 mg
  • calcium 136 mg

How to Make It

  1. Combine first 5 ingredients in a small bowl; set aside.

  2. Combine tomato, celery, and remaining ingredients in a large bowl; pour dressing over salad. Toss gently to coat.