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Chopped salad

CookingRecipesTurkeyLos Angeles Times

This rich ranch-style dressing takes no prisoners when it comes to garlic flavor. Paired with a colorful chopped salad, it makes for a flavorful meal that's simple to prepare.

Milton's special house chopped salad with creamy garlic dressing

Total time: 45 minutes
Servings: 4

Note: Adapted from Milton's Restaurant Delicatessen in Del Mar, Calif.

Creamy garlic dressing:
1 1/2 cups mayonnaise
Heaping 2 teaspoons minced garlic
5 tablespoons buttermilk
Salt and pepper

In a food processor, combine the mayonnaise and garlic, pulsing to blend. With the processor running, add the buttermilk. Season to taste with salt and pepper. This makes a scant 2 cups dressing.

Salad and assembly:
1 cup chopped button mushrooms
1 cup chopped cucumber
1 cup chopped tomato
1 cup seeded and chopped red bell pepper
1 cup seeded and chopped green bell pepper
1 cup chopped red onion
1 cup diced salami
1 cup diced smoked turkey
1 cup diced jack cheese
1 cup diced Swiss cheese
1 cup chopped iceberg lettuce
1 cup dried currants
1 cup sliced black olives
2 hard-cooked eggs, diced
1 cup dressing, more as desired

In a large bowl, combine the mushrooms, cucumber, tomato, red and green bell peppers, onion, salami, turkey, jack and Swiss cheese and lettuce. Divide the salad between 4 plates. Garnish each salad evenly with the currants, olives and eggs. Serve each portion with 1/4 cup dressing, or more as desired.

Nutrition information:
Each slice: 896 calories; 35 grams protein; 45 grams carbohydrates; 7 grams fiber; 67 grams fat; 19 grams saturated fat; 217 mg. cholesterol; 32 grams sugar; 1,608 mg. sodium.

Copyright © 2014, The Baltimore Sun
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