Heartburn Diet Recipe #53 – Chef’s Salad with Parmesan Dressing

Posted by admin
May 4, 2009

The dressing is enough for 4 servings and keeps well for about 3 days in the fridge. Recipe time does not include chilling time.

Ingredients:

Dressing:
2 Tbsp     reduced-fat mayonnaise
2 Tbsp     non-fat buttermilk
1/4 cup     2% milk
1/2 ounce Parmigiano-Reggiano
1/2 tsp     balsamic vinegar

Salad
2 cups     mixed greens (lettuce, spinach, mache) (per serving)
2 Tbsp     yellow bell pepper (per serving)
2 Tbsp     carrot (per serving)
1 Tbsp     red bell pepper (per serving)
1 ounce     reduced-fat Swiss cheese (per serving)
1 ounce     extra-lean turkey breast (per serving)
1 ounce     extra-lean ham (per serving)
1 or 2 ounce (per serving) whole wheat roll or small pita bread

Preparations:

Place the mayonnaise, buttermilk, milk and grated parmesan in a mini-chopper or blender and blend until smooth. Chill for at least 1 hour. When ready to serve place the greens in a large salad bowl and top with the peppers and carrots. Sprinkle the cubed cheese, turkey and ham over the salad. Drizzle 2 tablespoons dressing on top and serve. This salad is great with one small whole wheat pita bread.

Chef’s Note: This dressing was modified by removing 1/4 teaspoon fresh ground black pepper from the original recipe. Many people can tolerate black pepper and not have it trigger their acid reflux symptoms.

Possible HEARTBURN Trigger: Red & Yellow Peppers

Nutritional Analysis:
Calories: 372
Fat: 13 g
Saturated Fat: 4 g
Cholesterol: 51 mg
Sodium: 883 mg
Carbohydrates: 8 g
Fiber: 8 g
Sugar: 10 g
Protein: 28 g

Recipes

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