Turkey and Blue Cheese Salad

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.

Yield: 4 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 30%
  • Fat: 7.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 16.5g
  • Carbohydrate: 24.2g
  • Fiber: 5.5g
  • Cholesterol: 34mg
  • Iron: 2.3mg
  • Sodium: 774mg
  • Calcium: 136mg


  • 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


  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.
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