Chef Salad with Creamy Italian Herb Dressing
Servings:6Serving Size:1/6 of the recipeRecipe Cost:$7.04Cost per Serving:$1.18
Ingredients:
- * ¼ cup plain nonfat Greek or regular yogurt
- * ¼ cup light mayonnaise
- * ¼ cup low-fat milk
- * ½ teaspoon dried Italian seasoning
- * ¼ teaspoon garlic powder
- * Dash of salt
- 1 large head romaine lettuce, shredded or torn into bite-sized pieces
- ½ cucumber, thinly sliced into rounds
- 1 large tomato, sliced into wedges
- 2 carrots, peeled and grated
- 4 hard-cooked eggs, peeled and sliced into wedges
- ¼ cup bacon bits or pieces
- ½ cup diced grilled chicken or reduced-sodium deli ham or turkey
- ½ cup shredded sharp cheddar cheese
Directions:
- Wash hands with soap and water.
- In a small bowl, combine and whisk yogurt, mayonnaise, skim milk, Italian seasoning, garlic powder, and salt. Cover and refrigerate at least one hour.
- Wash produce under cool running water. Scrub cucumber and carrots with a produce brush to clean. Dry. Cut to prepare for the recipe.
- Place lettuce in a large bowl (or divide onto individual plates). Top with cucumbers, tomatoes, carrots, eggs, bacon pieces, grilled chicken, and shredded cheese.
- Serve with salad dressing on the side.
- Refrigerate leftovers within 2 hours.
Notes
* denotes ingredients for salad dressing.
Source: Sources: Brooke Jenkins, Extension specialist with the Nutrition Education Program, University of Kentucky Cooperative Extension Service, and United States Department of Agriculture What's Cooking, USDA Mixing Bowl. March 2015. https://www.usda.gov/media/blog/archive/tag/ what%27s-cooking-blog-series
Nutrition facts per serving: 170 calories; 9g total fat; 3.5g saturated fat; 0g trans fat; 145mg cholesterol; 390mg sodium; 11g total carbohydrates; 3g fiber; 6g sugar; 0g added sugars; 13g protein; 6% Daily Value of vitamin D; 10% Daily Value of calcium; 10% Daily Value of iron; 10% Daily Value of potassium.