Cobb Salad

Dressing:

• 2 C Fat-Free Plain Yogurt, divided
• 4 Large Basil Leaves
• ¼ C Parsley, stems removed
• 2 T Chives, chopped
• 1 T Lemon Juice
• 1 T Honey
• 1/8 t Pepper, freshly ground (add up to ¼ teaspoon additional Pepper if desired)
• 2 T Fat-Free Mayonnaise
• ½ t Salt (optional)

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 in 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. 

Salad:

• 8 C Romaine Lettuce, chopped (1 small head)
• ½ C Cherry or Grape Tomatoes, halved
• ¼ C Red Onion, thinly sliced
• 1 C Cucumber, diced
• 2 Slices Turkey Breast, cooked and cut into strips
• 2 T Bacon Bits
• 1 Egg, hard boiled and chopped
• 1 ½ C Colby or Colby Jack Cheese, shredded

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 slald and toss lightly.