Turkey Bacon Salad

When cooked in the microwave, bacon crisps up quickly. A little bit adds a big boost of flavor to a romaine and turkey salad that works as a main-dish dinner.



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Ingredients
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    5   slices 
    low-sodium bacon
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    2   cups 
    sugar snap peas
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    1/2  cup 
    light mayonnaise
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    1   tablespoon 
    Dijon-style mustard
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    1   tablespoon 
    cider vinegar
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    1   tablespoon 
    snipped fresh dill
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    1   small head 
    romaine, coarsely chopped or torn
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    8   ounces 
    smoked turkey breast, cut into bite-size strips

Directions
1.
Line a 9-inch microwave-safe pie plate with paper toweling. Arrange bacon in layer on toweling. Cover with additional toweling. Cook on 100 percent power for 4 minutes or until crisp. Remove plate from microwave. Set bacon aside to cool. Meanwhile, cook peas, covered, in boiling salted water for 2 minutes or until crisp-tender; drain. Crumble one bacon slice; set aside. Break remaining into pieces.
2.
In bowl combine mayonnaise, mustard, vinegar and dill. Stir in crumbled bacon. Arrange romaine on each plate. Add peas, turkey strips, and bacon pieces. Top with dressing. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 392, Fat, total (g) 32, chol. (mg) 68, sat. fat (g) 9, carb. (g) 9, Monosaturated fat (g) 12, Polyunsaturated fat (g) 8, fiber (g) 2, sugar (g) 5, pro. (g) 17, vit. A (IU) 3596, vit. C (mg) 32, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 93, Cobalamin (Vit. B12) (g) 0, sodium (mg) 1363, Potassium (mg) 318, calcium (mg) 40, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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