WHY IT’S LIGHT How do you trim the fat and calories from a beloved salad? Scale back on the bacon, use only the whites of hard-cooked eggs, and make the dressing with low-fat buttermilk and light mayonnaise. Then, fold a modest amount of blue cheese into the dressing, instead of crumbling it over the salad.

　　

Ingredients

serves 4

　　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

　　

Step 1

Place eggs in a medium saucepan; add cold water to cover by 1 inch, and bring to a boil. Cover pan; remove from heat. Let stand 12 minutes, then drain and rinse under cool water. Let cool completely. (Unpeeled eggs can be refrigerated up to 4 days.) Peel under running water. Separate yolks and reserve for another use. Cut egg whites into 1/2-inch pieces.

　　

Step 2

Meanwhile, in a medium skillet, cook bacon over medium heat, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper towel–lined plate to drain. Break into bite-size pieces.

　　

Step 3

In a medium bowl, whisk together buttermilk, mayonnaise, and vinegar. Gently fold in blue cheese; season dressing with salt.

　　

Step 4

Place lettuce in a large bowl; arrange egg whites, bacon, turkey, tomatoes, and avocado on top. Serve salad with dressing alongside.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 295

　　

Step 7

Fat: 18.8g (5.6g Saturated Fat)

　　

Step 8

Protein: 19.5g

　　

Step 9

Carbohydrates: 14.3g

　　

Step 10

Fiber: 4.6g

　　Everyday Food: Light