Chopped Salad with Blue Cheese Dressing
(makes 8 servings)
| 8 | cups (440 g) chopped iceberg lettuce |
| 1 | medium cucumber, seeded and chopped |
| 3 | plum tomatoes, diced |
| 2 | ribs celery, thinly sliced |
| 8 | radishes, trimmed and thinly sliced |
| 1 | medium green bell pepper, seeded and diced |
| 1 | medium carrot, peeled and diced |
| dressing |
| 1/3 | cup (80 ml) buttermilk |
| 1/2 | ounce (15 g) crumbled blue cheese |
| 1 | tablespoon (15 ml) light mayonnaise |
| 1 | tablespoon (15 ml) red wine vinegar |
| 1 | teaspoon (5 ml) Worcestershire sauce |
| 1 | teaspoon (5 ml) well-drained capers (optional) |
| 1/2 | teaspoon (2.5 ml) freshly ground pepper |
- Combine the lettuce, cucumber, tomato, celery, radishes, bell pepper, and carrot in a large salad bowl. Lightly toss.
- In a small bowl, whisk together dressing ingredients. Drizzle over salad and toss lightly to coat.
| Per serving: | 44 calories (28% calories from fat), 2 g protein, 2 g total fat (0.6 g saturated fat), 7 g carbohydrates, 2 g dietary fiber, 2 mg cholesterol, 78 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (1 1/2 vegetable), 1/2 fat |
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