- - SALAD:
- - 6 cups chopped Romaine lettuce
- - 2 cups sliced cucumber
- - 1 cup diced plum tomato
- - 1 cup sliced celery
- - 1 cup sliced radishes
- - 1 cup diced red bell pepper
- - 1/2 cup diced carrot
- - 1/2 cup thinly sliced green onions
- - 1/4 cup chopped fresh parsley
- - 3 tablespoons capers, drained
- - 1 teaspoon dried oregano
DRESSING:
- - 1/3 cup low-fat buttermilk
- - 1/4 cup (1 ounce) crumbled blue cheese
- - 1 tablespoon light mayonnaise
- - 1 tablespoon red wine vinegar
- - 1 teaspoon Worcestershire sauce
- - 1/4 teaspoon black pepper
- - Pinch of salt
To prepare salad, combine first 11 ingredients in a large bowl.
To prepare dressing, combine buttermilk and remaining ingredients, stirring with a whisk. Just before serving, drizzle salad with dressing, and toss gently to coat.
To make this an entree serve with a grilled sliced chicken breast
Prep Time 00:10; Cook Time 00:00; Total Time 00:10; Calories 110; Carbohydrates 16 g; Fat 4.5 g; Protein 6 g; Serving Size 1; Recipe Yield 4
Contributor 20/20 LifeStyles