Chef's Salad with Turkey, Avocado, and Jack Cheese

Serves 4

• 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, pitted and sliced

• 1 cup alfalfa sprouts or pea shoots

• 6 radishes, halved and thinly sliced

• 4 carrots, cut into matchsticks

• 4 ounces Monterey Jack cheese, cut into strips (1 cup)

Directions: In a small bowl, combine buttermilk, sour cream, vinegar, and honey: Season with salt and pepper. Set dressing aside. Divide lettuce among 4 serving plates; top with turkey, avocado, sprouts, radishes, carrots, and cheese, Top with dressing and serve!

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