Lighter Cobb Salad

Cobb salad, a California classic, relies on high-quality produce. Look for tomatoes that are deep red and avocados that yield slightly when gently pressed.

INGREDIENTS:
3 slices bacon
1 cup low-fat buttermilk
1/4 cup light mayonnaise
1 tablespoon red-wine vinegar
1/2 cup crumbled blue cheese (2 ounces)
Coarse salt
2 heads Boston lettuce (1 pound total), torn into bite-size pieces
6 ounces deli turkey, cut into bite-size pieces
4 plum tomatoes, halved, seeded, and diced
4 large hard-cooked egg whites, chopped
1 avocado, halved, pitted, peeled, and diced

DIRECTIONS:
In a medium skillet, cook bacon over medium, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper-towel-lined plate, and drain. Break into bite-size pieces.
In a medium bowl, whisk together buttermilk, mayonnaise, and vinegar. Gently fold in blue cheese; season with salt, and set dressing aside.
Place lettuce in a large bowl; arrange bacon, turkey, tomatoes, egg whites, and avocado on top. Serve salad with dressing alongside.

NOTE:
To maximize the impact of a modest amount of blue cheese, fold it into a creamy dressing (with low-fat buttermilk and light mayo) instead of sprinkling it on top.