SMART SUBSTITUTIONS The dressing in this healthier chef’s salad omits the mayonnaise and includes a combination of low-fat buttermilk and reduced-fat sour cream in its place. A mere tablespoon of honey helps to thicken it. Plus we’ve left out the eggs, ham, and croutons from the salad in favor of turkey, avocado, and sprouts.

　　

Ingredients

serves 4

　　1/3 cup low-fat buttermilk

　　1/3 cup reduced-fat sour cream

　　2 tablespoons cider vinegar

　　1 tablespoon honey

　　Coarse salt and ground pepper

　　1 large head Boston lettuce

　　1 pound sliced roasted turkey breast, torn into pieces

　　1 avocado, halved lengthwise, pitted, peeled, and sliced

　　1 cup alfalfa sprouts or pea shoots

　　6 radishes, halved and thinly sliced

　　4 medium carrots, cut into matchsticks

　　4 ounces Monterey Jack cheese, cut into thin strips (about 1 cup)

　　

Step 1

In a small bowl, combine buttermilk, sour cream, vinegar, and honey; season with salt and pepper.

　　

Step 2

Divide lettuce among four salad bowls or plates; top with turkey, avocado, sprouts, radishes, carrots, and cheese. Drizzle with dressing, and serve.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 385

　　

Step 5

Fat: 20.3g (9.1g Saturated Fat)

　　

Step 6

Protein: 30.1g

　　

Step 7

Carbohydrates: 23.8g

　　

Step 8

Fiber: 6.2g

　　Everyday Food: Light