Serving Size : 4
8 cups romaine lettuce, torn
1 small bunch chicory (curly endive), finely chopped
12 ounces cooked turkey breast, cut into bite-sized pieces
1/2 cup blue cheese, crumbled
1/4 cup fat-free cottage cheese
1 large tomato, chopped (optional)
1/2 green or sweet red pepper, chopped
1/2 yellow pepper, chopped
1 small red onion, chopped
4 hard-cooked egg whites, coarsely chopped
4 slices turkey bacon, cooked, drained and crumbled
1 cup fat-free or reduced-fat salad dressing
In a large bowl, combine the romaine and chicory. Divide the mixture among four salad plates.
Top each with the turkey, mounding it in the center of the romaine mixture. In a small bowl, use a fork to stir together the blue cheese and cottage cheese. Mound the cheese mixture on top of the romaine near the turkey.
Then attractively arrange small mounds of the tomatoes (if desired), peppers, onions and egg whites on top of the romaine. Sprinkle with turkey bacon. Serve with desired dressing.