Recipe - BLT Club Salad


  • 4  slices turkey bacon, cooked crisp and crumbled
  • 6  ounces roasted turkey breast, cut in cubes
  • 8  cups mixed salad greens, chopped
  • 1  large tomato, cut in small wedges
  • 1  small red onion, thinly sliced (1 cup)
  • 1  English cucumber, ½ inch diced
  • 1  can chickpeas (garbanzo beans), rinsed and drained
  • ½  teaspoon black pepper or to taste
  • ½  cup packed basil, cut in thin ribbons (chiffonade)
  • ½ avocado, cubed

Toss all ingredients in the bowl, and dress lightly with buttermilk dressing. Garnish with basil ribbons and avocado.

Per serving: 383 calories, 29g protein, 46g carbohydrates, 11g fat, 2gm sat fat,5g mono fat, 13gm fi ber, 287mg sodium, 46mg cholesterol

Buttermilk Dressing
Makes 1½ cups

  • ¾  cup buttermilk
  • ¾  cup low-fat mayonnaise
  • 1  tablespoon fresh lemon juice
  • 1  teaspoon lemon zest, fi nely shredded
  • ¼  teaspoon apple cider vinegar
  • ¼  cup fresh dill, chopped
  • ¾  cup green onion, sliced diagonally
  1. Whisk the buttermilk, mayonnaise, lemon juice, zest, and vinegar until blended.
  2. Add the dill and green onions and stir to blend.

Per 2 tablespoons: 40 calories, 0g protein, 4g carbohydrates, 2g fat, 2g sat fat, 0g mono fat, 4mg cholesterol, 0g fi ber,32mg sodium

The Seasoned Cook:  This salad also shines with tuna, salmon or sardines in place of the bacon. If you miss the BLT as a sandwich, serve with whole wheat tortillas and make wraps.  Serves 8. 

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