Makes 6 servings Calories 160 Prep Time 20 minutes Total Time 1 hour, 20 minutes Made with Splenda® Original Sweetener
Ingredients
For the dressing:
1 cup buttermilk, divided use
1 tablespoon cornstarch
2 tablespoons Dijon mustard
2 tablespoons reduced fat mayonnaise
¼ teaspoon Splenda® Granulated Sweetener
¼ teaspoon salt
2 teaspoons poppy seeds
For the salad:
8 cups chopped romaine lettuce
1 ripe avocado, diced
1 cup diced jicama
½ cup red pepper slices
⅓ cup frozen yellow corn kernels, thawed
4 ounces sliced deli turkey breast, cut into strips
2 slices turkey bacon, cooked and crumbled
2 tablespoons crumbled blue cheese
Nutrition Info Per Serving
Serving Size: 2 cups salad, 3 ½ tablespoons dressing
Calories
160
Total Fat
10g
Saturated Fat
2g
Cholesterol
15mg
Sodium
600mg
Total Carbs
14g
Dietary Fiber
5g
Sugars
4g
Protein
8g
Instructions
To make the dressing:
In a saucepan, combine ½ cup buttermilk and cornstarch, whisking until smooth. Cook over medium heat until thickened and bubbling, 3–4 minutes.
Transfer to a bowl and add remaining buttermilk, mustard, mayonnaise, Splenda Sweetener, and salt. Whisk until smooth. Add poppy seeds and whisk to combine.
Cover and refrigerate at least 1 hour or until ready to use.
To make the salad:
Just before serving, place romaine, avocado, and jicama in a bowl. Add about ⅔ cup of dressing and toss gently to combine.
Transfer to a serving platter. Arrange turkey, red pepper slices, and corn over salad; drizzle with a bit of dressing.
Scatter cooked bacon and blue cheese over the top. Serve immediately, with remaining dressing on the side.
