Romaine Turkey Salad with Creamy Avocado Dressing

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I receive daily e-mails with recipe suggestions from myrecipes.com. This came across and it appealed to me as a unique summer salad. Thought it would be a great cool choice for tonight as temperatures were supposed to be in the 90's. Okay, I confess, I also had two overly ripe avocados again dying to be used, which made this an even more perfect recipe selection.
OK after eating this we decided it was FABULOUS and definitely a DO AGAIN - yes it is "Company Worthy"

Ingredients (doubled first 7 ingreds for dsg)

  • 1/4 cup low-fat buttermilk (if you don't have it on hand- 1/2 milk with 1t lemon juice)
  • 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) (nope 3 leftover frozen rolls )
  • 1/4 cup (1 ounce) preshredded Parmesan cheese (nope fresh grated)
  • 4 cups bagged chopped romaine lettuce (used my PC Salad Chopper--great results)
  • 2 cups diced roasted turkey breast (about 8 ounces)
  • 1/2 cup thinly sliced green onions
  • 2 tablespoons chopped fresh cilantro
  • OK so by not reading ingreds -also added red (orange) pepper sliced

Ok its really important to read through all the ingreds first--as you can see I misread and pulled red peppers (ok orange) and black pepper instead of cayenne pepper

Preparation

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. ( I plated individually --Kevin was thrilled that he was plated and didn't have to self serve!!) Serve with cheese toasts.

Nancy Hughes, Cooking Light, AUGUST 2007

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