GERD-Friendly Chef’s Salad with Parmesan Dressing
Servings
4Serving size
2 Tbsp dressing with saladThis recipe can easily be multiplied. The dressing is enough for 4 servings and keeps well for about 3 days in the fridge.
Ingredients
| 2 Tbsp. Reduced fat mayonnaise |
| 2 Tbsp Reduced fat buttermilk |
| 1/4 cup 2% milk |
| 1/2 ounce Parmesan cheese (grated) |
| 1/2 tsp. Balsamic vinegar |
| 8 cup shredded Romaine lettuce (lettuce, spinach, or mache) |
| 1 medium Yellow bell peppers (diced) |
| 1 large Carrots, raw (peeled and diced) |
| 4 Tbsp. Red bell peppers (diced) |
| 4 ounces Reduced fat swiss cheese (diced) |
| 4 ounces Sliced Deli Turkey Breast (diced) |
| 4 ounces Sliced Deli Ham (diced) |
| 4 2-ounce rolls Whole wheat rolls |
Instructions
Chill for at least 1 hour.
When ready to serve place the greens in a large salad bowl and top with the peppers and carrots. Sprinkle the cubed cheese, turkey and ham over the salad. Drizzle 2 tablespoons dressing on top and serve.
This salad is great with one small whole wheat pita bread or a gluten-free roll.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This dressing was modified by removing from 1/4 teaspoon fresh ground black pepper from the original recipe. Many people can tolerate black pepper and not have it trigger their reflux symptoms. The dressing is great with and without the pepper.
The amount of vinegar is slight and not likely enough to trigger reflux symptoms but just enough to give the flavor of the balsamic vinegar.