Turkey and Romaine Salad

Photo: John Autry; Styling: Cindy Barr
Deli meats help turn a salad into a main dish with minimal effort.

Yield:

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

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 260
Fat 8 g
Satfat 2.4 g
Monofat 3.5 g
Polyfat 1 g
Protein 24.2 g
Carbohydrate 22.8 g
Fiber 4 g
Cholesterol 53 mg
Iron 2.6 mg
Sodium 694 mg
Calcium 171 mg

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 baguette (about 1/2 inch thick)
1/4 cup (1 ounce) preshredded Parmesan cheese
4 cups bagged chopped romaine lettuce
2 cups diced deli, lower-salt 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.

Note:

Nancy Hughes,

September 2010