Turkey and Blue Cheese Salad

Turkey and Blue Cheese Salad Recipe
Lee Harrelson
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.


4 servings (serving size: about 2 cups)

Recipe from

Cooking Light

Nutritional 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


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


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

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

Nancy Hughes,

Cooking Light

December 2006
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