Esta es una exhibición prevé de cómo se va ver la receta de 'Rainbow Chopped Salad' imprimido.

Receta Rainbow Chopped Salad
by Wendy Saxena-Smith

Rainbow Chopped Salad

Double this fresh and colorful salad and top each portion with 3 ounces grilled chicken breast for a quick main dish salad.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 1/2 cups bell peppers, chopped
  • 1 1/2 cups broccoli florets, chopped
  • 1 cup shredded carrots
  • 1/2 cup radishes, diced
  • 1 tablespoon red onion, minced
  • Creamy Dill Ranch Dressing
  • 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

Direcciones

  1. Place bell peppers, broccoli, carrots, radishes, dressing and onion in a medium bowl. Toss to coat. Refrigerate until ready to serve.
  2. Dressing: 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.