Here’s our take on a traditional chef’s salad, which is anything but light fare when it’s heaped with meats and cheeses. Our version keeps the satisfaction factor with lean turkey breast and reduced-fat Swiss cheese – and adds plenty of colorful vegetables to the mix.
What You Need
6 cups mixed, salad
1 cup shredded carrots
2 tablespoons red onion, chopped
1/4 cup dressing, such as Creamy Dill Ranch Dressing (recipe follows)
10 cherry tomatoes
4 slices roast turkey breast, cut up (3 ounces)
2 slices reduced-fat Swiss cheese, cut up (2 ounces)
This recipe calls for: Creamy Dill Ranch Dressing
Toss greens, carrots, onion and dressing in a large bowl until coated. Divide between 2 plates. Arrange tomatoes, turkey and cheese on top of the salad.
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What You Need
2 Large Tomatoes (chopped)
1 Red bell pepper (chopped)
2 Green chilies (chopped) remove seeds for less heat.
¾ Cup lemon juice
1 Tbsp fresh cilantro (chopped)-optional
1 Tbsp fresh basil (chopped)
¼ tsp cayenne pepper powder-optional
1 Can of corn (15.25 oz)
1 Can black beans (15.25 oz.)
1 Tbsp olive oil
1 Medium onion ( chopped)
1/2 tsp garlic (chopped fine or minced)
2 Cups brown rice (cooked)
Salt and black pepper
Non stick skillet
Lets Make It! Prepare rice according to directions and set aside to let cool. In a bowl combine tomatoes, red pepper, chili peppers, lemon juice, cilantro, basil, cayenne pepper, corn and beans and mix well and set aside. Heat olive oil in a non stick skillet over medium low heat and sauté onions until they are translucent. Add garlic and sauté for another minute or so, let cool. Add cooled rice and mix well using a fork to fluff. Pour into the vegetable bowl a little at a time tossing together as you go along. Add Salt and pepper to taste.
Katies Tid Bits * you can cool in the refrigerator but it may make the rice sticky. If you don’t want it spicy leave out the peppers and the chili powder and add some chopped celery.
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