Rainbow Chopped Salad Recipe
Double this fresh and colorful salad and top each portion with 3 ounces grilled chicken breast for a quick main dish salad.
Ingredients
- 1 1/2 cups bell peppers, chopped
- 1 1/2 cups broccoli florets, chopped
- 1 cup shredded carrots
- 1/2 cup radishes, diced
- 1 tablespoon red onion, minced
- Creamy Dill Ranch Dressing
- 1 small shallot, peeled
- 3/4 cup nonfat cottage cheese
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons buttermilk powder, (see Note)
- 2 tablespoons white-wine vinegar
- 1/4 cup nonfat milk
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Directions
- Place bell peppers, broccoli, carrots, radishes, dressing and onion in a medium bowl. Toss to coat. Refrigerate until ready to serve.
- Dressing: With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 168 | |
| Calories from Fat 107 | 64% |
| Total Fat 12.08g | 15% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 357mg | 15% |
| Potassium 368mg | 11% |
| Total Carbs 10.65g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.72g | 4% |
| Protein 5.02g | 8% |
