Romaine and Turkey Salad with Creamy Avocado Dressing

Lee Harrelson

Chop oven-roasted turkey breast from the deli counter into chunks for a quick start on this salad. With crisp parmesan toasts, it's a complete meal.

Yield: 4 servings (serving size: about 1 1/2 cups salad and 2 cheese toasts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 28%
  • Fat: 8g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1g
  • Protein: 24.2g
  • Carbohydrate: 22.8g
  • Fiber: 4g
  • Cholesterol: 53mg
  • Iron: 2.6mg
  • Sodium: 694mg
  • Calcium: 171mg

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

Preparation

  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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