Power Ranch Salad

Makes 2 servings (about 4 cups each)

Dressing

1 small shallot, peeled
3/4 cup nonfat cottage cheese
1/4 cup reduced-fat mayonnaise
2 tablespoons buttermilk powder
2 tablespoons white-wine vinegar
1/4 cup nonfat milk
1 tablespoon chopped dill
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Salad

6 cups mixed salad greens
1 cup shredded carrots
2 tablespoons red onion, chopped
10 cherry tomatoes
4 slices roast turkey breast, cut up (3 ounces)
2 slices reduced-fat Swiss cheese, cut up (2 ounces)

To prepare 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. (Makes 1 ¼ cups.)

To prepare salad: Toss greens, carrots, onion and 1/4 cup dressing in a large bowl until coated. Divide between 2 plates. Arrange tomatoes, turkey and cheese on top of the salad.

Per serving : 180 Calories; 4g Fat (1g Sat); 27mg Cholesterol; 19g Carbohydrates; 21g Protein; 6g Fiber; 757mg Sodium; 956 mg Potassium.