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

• 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)

In a small bowl, combine buttermilk, sour cream, vinegar, and honey; season with salt and pepper. Set dressing aside.

Divide lettuce among four serving plates; top with turkey, avocado, sprouts, radishes, carrots, and cheese. Drizzle with dressing, and serve.

Makes 4 servings

From Everyday Food, May 2008