Paradise Salad with Buttermilk Dressing
A composed entrée salad with smoked turkey, carrots, snap peas and cottage cheese mixed with crushed pineapple and served with a low-fat buttermilk dressing.
1/2 cup buttermilk
1/2 cup (4 ounces) cream-style low fat cottage cheese
1/2 cup light mayonnaise
1 clove garlic
1 tablespoon chopped onion
1/4 teaspoon ground black pepper
1/4 cup parsley sprigs
2 cups cream-style low fat cottage cheese
1 (8-ounce) can crushed pineapple, well-drained
2 quarts sliced romaine lettuce
1/2 cup sprouts
1 (6-ounce) package deli-cut smoked turkey
1 cup diagonally-cut carrot slices
1 cup sugar snap peas or green pepper strips
- Combine buttermilk, cheese, mayonnaise, garlic, onion, and pepper in blender container. Cover and process on high until smooth. Add parsley; cover and process just until parsley is chopped. Chill several hours.
- Combine cottage cheese and pineapple; mix well. Set aside.
- Combine romaine and sprouts, divide among four dinner plates.
- Arrange remaining ingredients including cottage cheese mixture on romaine. Serve with buttermilk dressing.
Makes 4 servings.
Tip: Chill any remaining dressing up to 1 week.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.