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Chopped Salad with Buttermilk Poppy Seed Dressing

Chopped Salad with Buttermilk Poppy Seed Dressing

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Makes 6 servings Calories 160 Prep Time 20 minutes Total Time 1 hour, 20 minutes Made with Splenda® Original Sweetener


To make the dressing:

  1. In a saucepan, combine ½ cup buttermilk and cornstarch, whisking until smooth. Cook over medium heat until thickened and bubbling, 3–4 minutes.
  2. Transfer to a bowl and add remaining buttermilk, mustard, mayonnaise, Splenda Sweetener, and salt. Whisk until smooth. Add poppy seeds and whisk to combine.
  3. Cover and refrigerate at least 1 hour or until ready to use.

To make the salad:

  1. Just before serving, place romaine, avocado, and jicama in a bowl. Add about ⅔ cup of dressing and toss gently to combine.
  2. Transfer to a serving platter. Arrange turkey, red pepper slices, and corn over salad; drizzle with a bit of dressing.
  3. Scatter cooked bacon and blue cheese over the top. Serve immediately, with remaining dressing on the side.

Nutrition Info Per Serving

Serving Size: 2 cups salad, 3 ½ tablespoons dressing

Calories 160
Total Fat 10g
Saturated Fat 2g
Cholesterol 15mg
Sodium 600mg
Total Carbs 14g
Dietary Fiber 5g
Sugars 4g
Protein 8g