"antipasto cobb" salad.
You could also add a layer of cheese.
Just salad mix on the bottom of a bowl or platter and your favorite Italian fixings on top. Salad can be drizzled or tossed with Italian dressing. No recipe, my creation.
Avocado Tea Sandwiches
- 1 avocado, ripe, sliced
- 1 tablespoon reduced-fat mayonnaise
- 1/2 teaspoon lemon juice
- 1/8 teaspoon cracked black pepper
- 8 very thin slices wheat bread
- 2 ounces thinly sliced smoked salmon
- 12 thin slices European cucumber
Combine mayonnaise, lemon juice and pepper in a small bowl. Thinly spread on bread and top with salmon, avocado and cucumber.
Eating Well Power Salad
Here's my healthy 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.
- 6 cups mixed, salad, greens
- 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)
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.
Dressing Creamy Dill Ranch:
- 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.
- Make Ahead Tip: Cover and refrigerate for up to 1 week.
- Note: Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.
Crab Salad with Pimiento Mayonnaise
Pimientos and a touch of cayenne enrich a light creamy dressing for a luxurious but healthful seafood salad that makes a sensational lunch or light supper.
- 1/4 cup nonfat plain yogurt
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons pimientos, rinsed and patted dry
- 1 small clove garlic, minced
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon cayenne pepper, or to taste
- 2 2/3 cups cooked crab or lobster meat, picked over (see Ingredient note)
- 6 cups mixed salad greens
- Lemon wedges, for garnish
Combine yogurt, mayonnaise, pimientos, garlic, salt and cayenne in a blender. Blend until smooth. Scrape into a bowl and mix in crab (or lobster). Adjust seasoning with salt and cayenne.
Divide greens among 4 large plates and spoon salad on top. Serve with lemon wedges.
- 1/2 avocado, peeled and pitted
- 3/4 cup nonfat buttermilk
- 2 tablespoons chopped fresh herbs, such as tarragon, sorrel and/or chives
- 2 teaspoons tarragon vinegar, or white-wine vinegar
- 1 teaspoon anchovy paste, or minced anchovy fillet
- 8 cups bite-size pieces green leaf lettuce
- 12 ounces peeled and deveined cooked shrimp, (21-25 per pound; see Ingredient note)
- 1/2 cucumber, sliced
- 1 cup cherry or grape tomatoes
- 1 cup canned chickpeas, rinsed
- 1 cup rinsed and chopped canned artichoke hearts
- 1/2 cup chopped celery
Puree avocado, buttermilk, herbs, vinegar and anchovy in a blender until smooth.
Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery. Drizzle the dressing over the salads.
Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
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