Paradise Salad with Buttermilk Dressing

Servings: 4


1/2 cup buttermilk
1/2 cup (4 ounces) cream-style low fat cottage cheese
1/2 cup light mayonnaise
1 clove garlic
1 tablespoon chopped onion
1/4 teaspoon pepper
1/4 cup parsley sprigs
2 cups cream-style low fat cottage cheese
1 can (8 ounces) crushed pineapple, well-drained
2 quarts sliced romaine lettuce
1/2 cup sprouts
1 package (6 ounces) deli-cut smoked turkey
1 cup diagonally-cut carrot slices
1 cup sugar snap peas or green pepper strips

Cooking Directions:

Combine buttermilk, cheese, mayonnaise, garlic, onion, and pepper in blender container. Cover and process on high until smooth. Add parsley; cover and process just until parsley is chopped. Chill several hours.

Combine cottage cheese and pineapple; mix well. Set aside. Combine romaine and sprouts, divide among four dinner plates. Arrange remaining ingredients including cottage cheese mixture on romaine. Serve with buttermilk dressing.

Note: Chill any remaining dressing up to 1 week.

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