8 oz asparagus, cut into thirds
2 slices bacon
1 (6 oz pkg) baby spinach
1 cup alfalfa sprouts
8 oz deli-sliced turkey breast
4 oz reduced-fat Monterey Jack cheese, cut into matchsticks
2 carrots, peeled into ribbons
1 avocado, pitted, peeled, sliced
1/3 cup reduced-fat ranch salad dressing
2 tbsp. fat-free milk
2 tbsp. sunflower seeds

Bring a pot of water to boil over high heat. Cook asparagus 3 minutes. Drain. Run asparagus under cool water, drain. Meanwhile, in skillet over med-high heat, cook bacon until crisp. Drain on paper towels. Arrange spinach and sprouts on serving platter. Top with turkey, cheese, carrots, avocado, and asparagus. Combine Ranch dressing and milk in small bowl, whisk until smooth.

Drizzle some dressing over salad. Crumble bacon. Sprinkle over salad. Serve with sunflower seeds and remaining dressing.

Submitted by: Sherry Monfils