Romaine and Turkey Salad Sandwich with Creamy Avocado Dressing

Romaine and Turkey Salad Sandwich with Creamy Avocado Dressing


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Chop oven-roasted turkey breast from the deli counter into chunks for a quick start on this salad. With crisp Parmesan toasts, it's a complete meal.

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Bradenton, FL


  • 1/4 C. low-fat buttermilk
  • 1 Tbs. light mayonnaise
  • 1 Tbs. fresh lime juice
  • 1/2 tsp. salt
  • 1/8 tsp. ground red pepper
  • 1 clove garlic, peeled
  • 1/2 ripe peeled avocado, seeded and coarsely mashed
  • 8 1/2-oz. slices diagonally cut French bread (about 1/2-inch thick)
  • 1/4 C. preshredded Parmesan cheese
  • 4 C. bagged chopped romaine lettuce
  • 2 C. diced roasted turkey breast (about 8 oz.)
  • 1/2 C. thinly sliced green onions
  • 2 Tbs. chopped fresh cilantro

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Combine first 7 ingredients in a blender, and process until smooth, scraping sides. Set aside. Preheat broiler. Arrange bread slices in a single layer on a baking sheet. Sprinkle 1 1/2 teaspoons cheese on each bread slice. Broil bread slices 2 minutes or until lightly browned. Combine lettuce and remaining ingredients in a large bowl. Drizzle buttermilk mixture over lettuce mixture; toss gently to coat. Serve with cheese toasts.

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