Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Seed | not in our table | 0 |
| Relish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups iceberg lettuce, torn into bite-size pieces
- ½ lb turkey pastrami, cut into ¾-inch cubes
- 2 cups broccoli flowerettes, cut into small pieces
- 2 cups cucumbers, unpeeled, seeds removed and cut into ½-inch cubes
- ½ lb oven-roasted turkey breast, cut into ¾-inch cubes
- 1 pkg (10oz) frozen peas, defrosted
- ¾ lb cherry tomatoes, halved
- ¾ cup reduced-calorie mayonnaise
- ¾ cup reduced-fat sour cream
- ⅓ cup skim milk
- ¼ cup green onions, thinly sliced
- 3 tbsp dill pickle relish, drained
- ¾ tsp dill weed
- ½ tsp dry mustard
Directions
In 3-quart salad bowl layer lettuce, turkey pastrami, broccoli, cucumber, turkey breast, peas and tomatoes.
To prepare dressing, in small bowl, combine mayonnaise, sour cream, milk, onions, relish, dill and mustard.
Spread dressing completely over top of salad to edges of salad bowl.
Cover bowl with plastic wrap and refrigerate overnight.
To serve, do not toss salad mixture together; simply spoon salad onto serving plates.