For the dressing:
1 cup (236.5 mL) buttermilk, divided use
1 tablespoon (14.8 mL) cornstarch
2 tablespoons (29.6 mL) Dijon mustard
2 tablespoons (29.6 mL) reduced fat mayonnaise
¼ teaspoon (1.2 ml) Splenda® Granulated Sweetener
¼ teaspoon (1.2 ml) salt
2 teaspoons (9.9 ml) poppy seeds
For the salad:
8 cups (1892 mL) chopped romaine lettuce
1 ripe avocado, diced
1 cup (236.5 mL) diced jicama
½ cup (118.3 mL) red pepper slices
⅓ cup (78.8 mL) frozen yellow corn kernels, thawed
4 ounces sliced deli turkey breast, cut into strips
2 slices turkey bacon, cooked and crumbled
2 tablespoons (29.6 mL) crumbled blue cheese
