SEVEN LAYER SALAD
Yield: 12 servings
1/2 cup plain nonfat Greek yogurt
1/2 cup light sour cream
1/2 (1 oz.) pkg. dry ranch dressing mix
6 cups chopped romaine hearts (or 1 – 9 oz. bag)
1 ½ cups cooked and cubed turkey, ham or chicken, or a combination of any of the three
2 avocados, peeled, seeded and cubed
1 oz. blue cheese, crumbled
2 green onions, thinly sliced
3 slices turkey bacon, cooked and crumbled
2 hard cooked eggs, chopped
1 cup cherry or grape tomatoes, quartered
Stir together yogurt, light sour cream and dressing mix; chill while layering the rest of the ingredients.
Layer greens, meat, avocados, blue cheese and onions in a deep glass salad bowl or 9 x 13-inch glass baking dish.
Spread chilled dressing evenly over salad.
Decorate top of salad with bacon, eggs and tomatoes.
Chill 4 to 8 hours before serving.