MAKES: 4 SERVINGS
SERVING SIZE: 2 CUPS SALAD AND ABOUT 1 TABLESPOON DRESSING EACH
PREP: 30 MINS
8 cups chopped romaine and/or iceberg lettuce
6 ounces cooked turkey breast, chopped
1 medium cucumber, seeded and chopped
1 large tomato, chopped
2 hard-cooked eggs, chopped
1/3 cup shredded reduced-fat sharp cheddar cheese
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon snipped fresh basil, thyme, and/or oregano, or 1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon Dijon-style mustard
1/4 teaspoon ground black pepper
- In four salad containers evenly layer lettuce, turkey, cucumber, tomato, eggs, and cheese. Cover and chill for 2 to 24 hours. In a small screw-top jar combine vinegar, olive oil, basil, mustard, and pepper. Cover and shake well. Divide dressing evenly among four small containers. Cover and chill for 2 to 24 hours.
- To serve, shake dressing. Drizzle one dressing portion over one salad portion. Cover and shake to combine or toss with a fork to combine.
From the Test Kitchen
To tote, place salad and dressing containers in an insulated bag with an ice pack.
Nutrition Facts (Chopped Chef’s Salad)
Per serving: 221 kcal , 12 g fat (3 g sat. fat , 1 g polyunsaturated fat , 7 g monounsaturated fat ), 147 mg chol. , 148 mg sodium , 8 g carb. , 3 g fiber , 4 g sugar , 21 g pro.