Eating Well Power Salad

Makes 2 Servings


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)


  1. Toss greens, carrots, onion and dressing in a large bowl until coated.
  2. Divide between 2 plates.
  3. Arrange tomatoes, turkey and cheese on top of the salad.

Nutritional Information

Per serving: 180 calories; 4 g fat (1 g sat, 0 g mono); 27 mg cholesterol; 19 g carbohydrates; 21 g protein; 6 g fiber; 757 mg sodium; 956 mg potassium.

Creamy Dill Ranch Dressing (To go with Eating Well Power Salad)


1 small shallot, peeled

3/4 cup nonfat cottage cheese

1/4 cup reduced-fat mayonnaise

2 tablespoons buttermilk powder, (see Note)

2 tablespoons white-wine vinegar

1/4 cup nonfat milk

1 tablespoon fresh dill, chopped

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper


  1. With the food processor running, add shallot through the feed tube and process until finely chopped.
  2. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes.
  3. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined.

Note: Cover and refrigerate for up to 1 week. Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.

Nutritional Information

Per 2-tablespoon serving: 19 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 2 g carbohydrates; 2 g protein; 0 g fiber; 125 mg sodium; 10 mg potassium.


Recipe Courtesy Of:

Recipe Courtesy of:

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