Romaine and Turkey Salad with Creamy Avocado Dressing

By á-6636

Ingredients

• 1/4 c. low-fat buttermilk
• 1 TBSP light mayonnaise
• 1 TBSP fresh lime juice
• 1/2 tsp. salt
• 1/8 tsp. ground red pepper
• 1 garlic clove, peeled
• 1/2 ripe peeled avocado, seeded and coarsely mashed
• 8 (1/2 oz.) slices diagonally cut French bread (about 1/2 inch thick)
• 1/4 c. (1 oz.) preshredded Parmesan cheese
• 4 c. bagged chopped romaine lettuce
• 2 c. diced roasted turkey breast (about 8 oz.)
• 1/2 c. thinly sliced green onions
• 2 TBSP chopped fresh cilantro

Preparation

Step 1

Combine the first 7 ingredients in a blender and process until smooth, scraping sides. Set aside. Preheat boiler. Arrange bread slices in a single layer on a baking sheet. Sprinkle 1 ½ 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.