I adapted this from a salad recipe I received from the American Dairy Association. It's filling and nice for a light meal with a bowl of warm soup. I love that this salad is so flexible in allowing substitutions based on what you have on hand. Fat free and low fat dairy products have successfully been used in this. I try to avoid adding any additional salt to our meals, so you may want to sample the dressing before serving and see if you prefer to add some.
- 2 cups romaine lettuce, chopped
- 1⁄4 cup tomato, chopped
- 1⁄4 cup onion, chopped
- 1⁄4 cup cucumber, chopped
- 1⁄4 cup avocado, chopped
- 1 slice bacon or 1 slice veggie bacon, cooked and chopped
- 1 egg, hard boiled and chopped
- 2 tablespoons cheddar cheese, shredded
- 1⁄2 cup plain yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon parsley, chopped
- 1 tablespoon chives, chopped
- 1 teaspoon lemon juice
- 1⁄2 teaspoon honey
- ground pepper, to taste
- Top lettuce with the tomato, onion, cucumber, avocado, bacon, egg, and cheese.
- Prepare yogurt dressing by combining all ingredients in a blender or food processor and pulsing until smooth.
- Drizzle dressing over salad and toss to cover.