1 12-ounce package romaine lettuce hearts, washed, dried, chopped (about 7 cups)
2 cups turkey breast, -inch dice
2 avocados, -inch dice
2 cups seedless grapes, rinsed
1 cup blue cheese, crumbled
1 cup bacon bits
1 cup slivered almonds, lightly toasted
For Green Goddess Dressing:
13 cup sour cream
2 teaspoons white wine vinegar
1 teaspoons anchovy paste
2 tablespoons minced tarragon, fresh
3 tablespoons minced chives or green onions
2 tablespoons minced parsley
teaspoon ground pepper
Pinch of salt
Cook s note: This recipe can also be made with chicken and/or with a commercial dressing such as blue cheese dressing.
Whisk together dressing ingredients or pulse together in food processor. Set aside. Place lettuce on plates, arrange remaining salad ingredients on top. Drizzle with Green Goddess Dressing.
Yield: 4 entree salads
Source: California Table Grape Commission
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