This homemade version of a store bought deli classic will have you asking for more! Perfect for lunches, or summer picnics, give this healthy version a try today!
Dish Count :: 1 Cutting Board, 1 Mixing Bowl
Every time I go grocery shopping and stop at my deli for the week’s turkey for Ben’s and my sad desk turkey lunches, I always peruse the deli salad section to see what they have whipped up. My store always has wonderfully fresh looking salads in the cases, but I never take the plunge because at $6 a pound it’s just not worth it. I know I can make something just as good or better, and for that same $6, I’ll be able to make enough for a week, not just one meal.
Best of all, it has just enough cheese to be sinful but not so much you feel gross and weighed down.
There is was a great debate between my friends and I regarding the yay-or-nay of mayonnaise on salads. Apparently I’m part midwesterner, because me and my Minnesotan friends were firmly in camp mayobased-dressing-is-perfectly-acceptable. The other friends, not so much. I began to seriously question our friendship then, but that’s another story.
But there is one caveat – I don’t use “regular” mayo. I can’t justify the 100 calories a tablespoon that comes with it. Instead I use a Kraft’s mayo with olive oil that comes in at 35 calories a tablespoon. FAR less guilt that the regular full fat version. And with all the veggies in this salad, I don’t feel too guilty about adding some mayo to the dressing, along with all the other good stuff inside.
Come see what it is!