For the dressing:
- 2 cups fat-free plain yogurt, divided
- 4 large basil leaves
- 1/4 cup parsley, stems removed
- 2 tablespoon chopped chives
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/8 teaspoon freshly ground pepper
- 2 teaspoons fat-free mayonnaise
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon additional pepper (optional)
For the salad:
- 8 cups chopped romaine lettuce (1 small head)
- 1/2 cup halved cherry or grape tomatoes
- 1/4 cup thinly sliced red onion
- 1 cup diced cucumber
- 2 slices cooked turkey breast, cut into strips
- 2 tablespoons bacon bits
- 1 1/2 cups shredded Colby or Colby Jack cheese
- For the dressing: place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour yogurt mixture into a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve. Note: dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
- For the salad: Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly.