Romaine and Turkey Salad with Creamy Avocado Dressing

(from leila1015’s recipe box)

CALORIES 260(28% from fat); FAT 8g (sat 2.4g,mono 3.5g,poly 1g); PROTEIN 24.2g; CHOLESTEROL 53mg; CALCIUM 171mg; SODIUM 694mg; FIBER 4g; IRON 2.6mg; CARBOHYDRATE 22.8g

(serving size: about 1 1/2 cups salad and 2 cheese toasts)

Source: Cooking Light

Serves 4 people

Categories: Salad

Ingredients

  • 1/4 cup low-fat buttermilk
  • 1 tablespoon light mayonnaise
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, peeled
  • 1/2 ripe peeled avocado, seeded and coarsely mashed
  • 8 (1/2-ounce) slices diagonally cut French bread (about 1/2 inch thick)
  • 1/4 cup (1 ounce) preshredded Parmesan cheese
  • 4 cups bagged chopped romaine lettuce
  • 2 cups diced roasted turkey breast (about 8 ounces)
  • 1/2 cup thinly sliced green onions
  • 2 tablespoons chopped fresh cilantro

Directions

  1. Combine first 7 ingredients in a blender, and process until smooth, scraping sides. Set aside.

  2. Preheat broiler.

  3. Arrange bread slices in a single layer on a baking sheet. Sprinkle 1 1/2 teaspoons cheese on each bread slice. Broil bread slices 2 minutes or until lightly browned.

  4. Combine lettuce and remaining ingredients in a large bowl. Drizzle buttermilk mixture over lettuce mixture; toss gently to coat. Serve with cheese toasts.

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