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.
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 Tbsp. Dijon-style mustard
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1 Tbsp. cider vinegar
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1 Tbsp. snipped fresh dill
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1 small head romaine, coarsely chopped or torn
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8 oz. 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
Calories 392, Total Fat 32 g, Saturated Fat 9 g, Monounsaturated Fat 12 g, Polyunsaturated Fat 8 g, Cholesterol 68 mg, Sodium 1363 mg, Carbohydrate 9 g, Total Sugar 5 g, Fiber 2 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 54%, Calcium 4%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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