Chopped Salad with Buttermilk Poppy Seed Dressing

Instructions

To make the dressing:

1. In a saucepan, combine ½ cup buttermilk and cornstarch, whisking until smooth. Cook over medium heat until thickened and bubbling, 3–4 minutes.
2. Transfer to a bowl and add remaining buttermilk, mustard, mayonnaise, Splenda Sweetener, and salt. Whisk until smooth. Add poppy seeds and whisk to combine.
3. Cover and refrigerate at least 1 hour or until ready to use.

To make the salad:

1. Just before serving, place romaine, avocado, and jicama in a bowl. Add about ⅔ cup of dressing and toss gently to combine.
2. Transfer to a serving platter. Arrange turkey, red pepper slices, and corn over salad; drizzle with a bit of dressing.
3. Scatter cooked bacon and blue cheese over the top. Serve immediately, with remaining dressing on the side.