Turkey and Blue Cheese Salad

Bottled ranch dressing is customized with garlic, dill and crushed red pepper flakes. This salad is very easy to put together and tastes fantastic! My best friend Judy and I, spent the day together when we decided to have this for lunch; served it with pita bread and a lovely fruit salad.

• Ready In: 20 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 1⁄3 cup  light ranch salad dressing
• 1  tablespoon 1% low-fat milk
• 1  teaspoon  bottled minced garlic
• 1⁄2 teaspoon dried dill
• 1⁄4 teaspoon salt
•  crushed red pepper flakes, to taste
• 1  cup  chopped plum tomato
• 1⁄2 cup  chopped celery
• 1⁄2 cup  chopped green onion
• 4  ounces  roasted turkey, cut into thin strips
• 2  ounces  crumbled blue cheese
• 1 (8 ounce) bag  preshredded lettuce
• 1 (15 1/2ounce) can chickpeas, rinsed and drained (garbanzo beans)
• 1  anaheim chili, sliced into thin rounds (optional)
• 10  black olives, sliced thin
• 3  tablespoons raisins
• 3  tablespoons  almonds, toasted and chopped fine

Directions

1. Combine ranch dressing, low-fat milk, minced garlic, dried dill, salt and crushed red pepper flakes; set aside.
2. Combine tomato, celery, green onion, preshredded lettuce, chickpeas, black olives, Anaheim chile rounds, crumbled blue cheese and turkey & raisins, in a nice salad bowl.
3. Pour dressing over salad.
4. Sprinkle in nuts.
5. Toss gently to coat.