This is one of my favorite salads. Serve it with bread sticks or toasted Garlic Bread, and you have a full meal. The dressing is fabulous! It’s another 5 star recipe.


 For the dressing:
 2 cups fat-free plain yogurt, divided
4 large basil leaves
 1/4 cup parsley, stems removed
 2 tablespoons chopped chives
1 tablespoon lemon juice
1 teaspoon honey
 1/8 teaspoon freshly ground pepper
 2 tablespoons fat-free mayonnaise
 1/2 teaspoon salt
 1/4 teaspoon additional pepper

 For the salad:

 8 cups chopped romaine lettuce (1 small head)
1/2 cup halved cherry or grape tomatoes
 1/4 cup thinly sliced red onion
1 cup diced cucumber
2 slices cooked turkey breast, cut into strips
 2 tablespoons bacon bits
1 egg, hard boiled and chopped
1 1/2 cups shredded Colby or Colby Jack cheese

 For the dressing:
Place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour yogurt mixture into a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve. Note: Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
For the salad:
Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly