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Chopped Salad with Buttermilk Poppy Seed Dressing

Name: Chopped Salad with Buttermilk Poppy Seed Dressing
Prep time: 20 min
Total time: 1 h 20 min
Cuisine: Other, Salads
Ingredients: For the dressing:; 1 cup buttermilk, divided use; 1 tablespoon cornstarch; 2 tablespoons Dijon mustard; 2 tablespoons reduced fat mayonnaise; ¼ teaspoon Splenda® Granulated Sweetener; ¼ teaspoon salt; 2 teaspoons poppy seeds; For the salad:; 8 cups chopped romaine lettuce; 1 ripe avocado, diced; 1 cup diced jicama; ½ cup red pepper slices; ⅓ cup frozen yellow corn kernels, thawed; 4 ounces sliced deli turkey breast, cut into strips; 2 slices turkey bacon, cooked and crumbled; 2 tablespoons crumbled blue cheese

Makes 6 servings Kilojoules 669.44 Prep Time 20 minutes Total Time 1 hour, 20 minutes Made with Splenda® Original Sweetener

Ingredients

For the dressing:

1 cup buttermilk, divided use

1 tablespoon cornstarch

2 tablespoons Dijon mustard

2 tablespoons reduced fat mayonnaise

¼ teaspoon Splenda® Granulated Sweetener

¼ teaspoon salt

2 teaspoons poppy seeds

For the salad:

8 cups chopped romaine lettuce

1 ripe avocado, diced

1 cup diced jicama

½ cup red pepper slices

⅓ cup frozen yellow corn kernels, thawed

4 ounces sliced deli turkey breast, cut into strips

2 slices turkey bacon, cooked and crumbled

2 tablespoons crumbled blue cheese

Nutrition Info Per Serving

Serving Size: 2 cups salad, 3 ½ tablespoons dressing

Energy	160
Protein	8g
Total Fat	10g
- of which saturates	2g
Cholesterol	15mg
Carbohydrate	14g
- of which sugars	4g
Dietary Fibre	5g
Sodium	600mg

Instructions

To make the dressing:

In a saucepan, combine ½ cup buttermilk and cornstarch, whisking until smooth. Cook over medium heat until thickened and bubbling, 3–4 minutes.
Transfer to a bowl and add remaining buttermilk, mustard, mayonnaise, Splenda Sweetener, and salt. Whisk until smooth. Add poppy seeds and whisk to combine.
Cover and refrigerate at least 1 hour or until ready to use.

To make the salad:

Just before serving, place romaine, avocado, and jicama in a bowl. Add about ⅔ cup of dressing and toss gently to combine.
Transfer to a serving platter. Arrange turkey, red pepper slices, and corn over salad; drizzle with a bit of dressing.
Scatter cooked bacon and blue cheese over the top. Serve immediately, with remaining dressing on the side.