Romaine and Turkey Salad with Creamy Avocado Dressing Recipe Print Page

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Photo by: Lee Harrelson

Romaine and Turkey Salad with Creamy Avocado Dressing

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.

Cooking Light AUGUST 2007

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

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

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

Preheat broiler.

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.

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

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

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Romaine and Turkey Salad with Creamy Avocado Dressing recipe