Turkey and Romaine 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 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. 1. Combine first 7 ingredients in a blender, and process until smooth, scraping sides. Set aside.
2. 2. Preheat broiler.
3. 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. 4. Combine lettuce and remaining ingredients in a large bowl. Drizzle buttermilk mixture over lettuce mixture; toss gently to coat. Serve with cheese toasts.