WHY IT’S LIGHT How do you trim the fat and calories from a beloved salad? Scale back on the bacon, use only the whites of hard-cooked eggs, and make the dressing with low-fat buttermilk and light mayonnaise. Then, fold a modest amount of blue cheese into the dressing, instead of crumbling it over the salad.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place eggs in a medium saucepan; add cold water to cover by 1 inch, and bring to a boil. Cover pan; remove from heat. Let stand 12 minutes, then drain and rinse under cool water. Let cool completely. (Unpeeled eggs can be refrigerated up to 4 days.) Peel under running water. Separate yolks and reserve for another use. Cut egg whites into 1/2-inch pieces.
Step 2
Meanwhile, in a medium skillet, cook bacon over medium heat, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper towel–lined plate to drain. Break into bite-size pieces.
Step 3
In a medium bowl, whisk together buttermilk, mayonnaise, and vinegar. Gently fold in blue cheese; season dressing with salt.
Step 4
Place lettuce in a large bowl; arrange egg whites, bacon, turkey, tomatoes, and avocado on top. Serve salad with dressing alongside.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 295
Step 7
Fat: 18.8g (5.6g Saturated Fat)
Step 8
Protein: 19.5g
Step 9
Carbohydrates: 14.3g
Step 10
Fiber: 4.6g
