Turkey and Blue Cheese Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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