Colby Cobb Salad w/Creamy Herb Dressing
2 cups fat-free plain yogurt, divided
4 large fresh basil leaves
1/4 cup fresh parsley leaves
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon ground black pepper, divided
2 tablespoons fat-free mayonnaise
1/2 teaspoon salt, optional*
8 cups chopped romaine lettuce (1 small head)
1/2 cup halves cherry or grape tomatoes
1 1/2 cups shredded Colby or Colby Jack cheese
1/4 cup thinly sliced red onion
1 cup diced cucumber
2 slices cooked turkey breast, cut into strips
2 tablespoons cooked bacon bits
1 hard boiled egg, chopped
Prepare dressing – Place 1 cup yogurt, basil leaves, parsley, chives, lemon juice, honey, 1/8 teaspoon black pepper and optional salt in blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour dressing mixture into a medium bowl; stir in remaining 1 cup yogurt and mayonnaise just until blended; refrigerate until ready to serve.**
Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top. Sprinkle with remaining black pepper, if desired. Just before serving, pour dressing over salad and toss lightly.
Cool salads are the perfect addition to summer time meal. This recipe was created by 3-A-Day™ of Dairy. For additional 3-A-Day recipes, go to www.3aday.org As a main dish, recipe serves 6; as a side dish, recipe serves 10-12.
* Adding optional salt will increase sodium to 550 mg per serving.
** Dressing maybe prepared and refrigerated for up to 2 days in advance.
For nutrition analysis go to www.dairycouncilutnv.org