Lighter Cobb Salad

• 4 large eggs
• 3 slices bacon (3 ounces)
• 1 cup low-fat buttermilk
• 1/4 cup light mayonnaise
• 1 tablespoon red-wine vinegar
• 1/2 cup crumbled blue cheese (2 ounces)
• Coarse salt
• 2 heads Boston lettuce (about 1 pound total), torn into bite-size pieces
• 6 ounces deli turkey, diced
• 4 plum tomatoes, halved, seeded, and diced
• 1 avocado, halved lengthwise, pitted, peeled, and diced

1. Place eggs in a medium saucepan; add cold water to cover by 1 inch, and bring to a boil.
2. Cover pan; remove from heat.
3. Let stand 12 minutes, then drain and rinse under cool water.
4. Let cool completely.
5. (Unpeeled eggs can be refrigerated up to 4 days.)
6. Peel under running water.
7. Separate yolks and reserve for another use.
8. Cut egg whites into 1/2-inch pieces.
9. Meanwhile, in a medium skillet, cook bacon over medium heat, turning occasionally, until crisp, 5 to 8 minutes.
10. Transfer to a paper towellined plate to drain.
11. Break into bite-size pieces.
12. In a medium bowl, whisk together buttermilk, mayonnaise, and vinegar.
13. Gently fold in blue cheese; season dressing with salt.
14. Place lettuce in a large bowl; arrange egg whites, bacon, turkey, tomatoes, and avocado on top.
15. Serve salad with dressing alongside.
16. (Per Serving)
17. Calories: 295
18. Fat: 18.8g (5.6g Saturated Fat)
19. Protein: 19.5g
20. Carbohydrates: 14.3g
21. Fiber: 4.6g

eggs, bacon, lowfat buttermilk, light mayonnaise, redwine vinegar, blue cheese, salt, boston lettuce, deli turkey, tomatoes, avocado

Taken from www.epicurious.com/recipes/food/views/lighter-cobb-salad-387685 (may not work)