Enjoy this cool and creamy salad on a hot summer day. The dressing really makes this dish, try it on your favorite salad, in a sandwich or over chicken.
| Dressing | ||
|---|---|---|
| 1 | c | shredded Parmesan cheese |
| 1⁄2 | c | Stonyfield Farm Lowfat Plain Yogurt |
| 1⁄2 | ripe avocado (peeled) | |
| 2 | tbsp | lime juice |
| 1 | tsp | apple cider vinegar |
| 1 | tsp | extra virgin olive oil |
| 1 | clove | garlic |
| Salad | ||
| 2 | avocados (sliced) | |
| 2 | boiled eggs cut into wedges | |
| 6 | slice | bacon cooked drained and crumbled |
| 1 | c | fresh or frozen corn |
| 2 | c | baby greens |
| 3 | c | cooked penne pasta |
| 1⁄2 | lb | smoked turkey deli slices (rolled) |
On a platter, arrange baby greens.
Toss 3 cups penne with 1/2 the yogurt dressing.
Place pasta on top of salad greens.
Arrange smoked turkey, avocado slices, corn, boiled eggs and crumbled bacon.
Top with remaining dressing.
In a bowl combine parmesan cheese, yogurt, avocado, lime juice, apple cider vinegar, olive oil and garlic.