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low-fat buttermilk sour cream cider vinegar honey salt Boston lettuce turkey breast avocado alfalfa sprouts radishes carrots cheese
Viewed: 54 - Published at: 4 years agoIngredients
- 1/3 cup low-fat buttermilk
- 1/3 cup reduced-fat sour cream
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- Coarse salt and ground pepper
- 1 large head Boston lettuce
- 1 pound sliced roasted turkey breast, torn into pieces
- 1 avocado, halved lengthwise, pitted, peeled, and sliced
- 1 cup alfalfa sprouts or pea shoots
- 6 radishes, halved and thinly sliced
- 4 medium carrots, cut into matchsticks
- 4 ounces Monterey Jack cheese, cut into thin strips (about 1 cup)
Method
- In a small bowl, combine buttermilk, sour cream, vinegar, and honey; season with salt and pepper.
- Divide lettuce among four salad bowls or plates; top with turkey, avocado, sprouts, radishes, carrots, and cheese.
- Drizzle with dressing, and serve.
- (Per Serving)
- Calories: 385
- Fat: 20.3g (9.1g Saturated Fat)
- Protein: 30.1g
- Carbohydrates: 23.8g
- Fiber: 6.2g
