Sunday, September 07, 2008

Romaine And Turkey Salad with Creamy Avocado Dressing

From Cooking Light Magazine

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

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.

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