Serves 6–8 / A lovely summer dinner. Pound for pound, even organic eggs are far less
expensive than chicken, and soy bacon is half the price of pork bacon.
12 cups butter lettuce (about 2 heads), washed and torn
¼ red onion, thinly sliced
1/2 pint cherry tomatoes, cut into quarters
1 English cucumber, washed and diced
4 tablespoons low-fat, plain Greek yogurt
4 tablespoons reduced-fat mayonnaise
2 teaspoons mango chutney or apricot jam
1 tablespoon rice vinegar
¼-1/2 teaspoon curry powder, or to taste
4 eggs, hard cooked, peeled, and coarsely chopped
4 strips soy bacon, cooked and crumbled
1. Place lettuce, red onion, tomatoes, and cucumber on a large serving platter or in a shallow bowl.
2. In a small bowl, combine yogurt, mayonnaise, chutney or jam, rice vinegar, and curry. Stir well. Season with salt and pepper and thin with water to desired taste and consistency. Drizzle about three-fourths of dressing over salad and toss. Sprinkle with chopped egg and bacon. Serve with additional dressing on the side.
PER SERVING: 110 cal, 6g fat (2g mono, 1g poly, 2g sat), 143mg chol, 7g protein, 7g carb, 1g fiber, 155mg sodium
