Dressing

1/3 cup chopped fresh chives	1/3 cup light mayonnaise	1/3 cup buttermilk
¼ tsp. salt	1/8 tsp. pepper

Salad

6 slices bacon	9 cups loosely packed torn romaine lettuce	1 ½ cups cubed cooked turkey breast
2 medium tomtoes, cut into thin wedges

1. In small bowl, combine all dressing ingredients; blend well.
2. Cook bacon until crisp. Drain on paper towels; crumble.
3. In large bowl, combine lettuce and turkey. Pour dressing over salad; toss gently. Arrange salad on serving platter. Arrange bacon and tomatoes over top.

Ingredient substitutions:
In this recipe, a bag of romaine salad mix can be used in place of the torn romaine leaves.

To substitute for buttermilk, use 1 teaspoon of vinegar or lemon juice plus milk to make 1/3 cup.

Healthy hint:
Light mayonnaise makes this salad low in fat. To reduce the fat in each serving by about 4 grams and reduce the calories by about 40, use fat-free mayonnaise.

Kitchen tip:
Coarsely chop bacon before cooking it. When the bacon bits are crisp, drain them well, and they will be ready to use without additional crumbling.

Serving size: 1/6 of recipe
Calories: 160
Calories from fat: 70
Dietary exchanges: 1 starch, 2 lean meat, ½ fat OR 1 carbohydrate, 2 lean meat, ½ fat