Recipe created by Cabot Creamery
Servings: Six (6) Prep Time: 20 min.
Ingredients
For the dressing
2 cups fat-free plain yogurt, divided
4 large basil leaves
1/4 cup parsley, stems removed
2 tablespoons chopped chives
1 tablespoon lemon juice
1 teaspoon honey
1/8 teaspoon freshly ground pepper
2 tablespoons fat-free mayonnaise
1/2 teaspoon salt (optional)
1/4 teaspoon additional pepper (optional)
For the salad
8 cups chopped romaine lettuce (1 small head)
1/2 cup halved cherry or grape tomatoes
1/4 cup thinly sliced red onion
1 cup diced cucumber
2 slices cooked turkey breast, cut into strips
2 tablespoons bacon bits
1 egg, hard boiled and chopped
1 1/2 cups shredded Colby or Colby Jack cheese
Directions
For the dressing:Place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour yogurt mixture into a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve.
Note: Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
For the salad: Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly.
Nutrition Information
Calories: 210
Total Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 70 mg
Sodium: 350 mg
Calcium: 35% Daily Value
Protein: 16 g
Carbohydrates: 14 g
Dietary Fiber: 3 g |
