1 lb. bacon, cut into 1-inch pieces
1 head iceberg lettuce
0.4 oz. env. Ranch salad dressing mix
1 c. buttermilk
1 c. mayonnaise
3 to 4 c. cooked turkey, cut into bite-size pieces
2 tomatoes, cut into wedges
2 avocados, peeled & cut into wedges
4 hard-boiled eggs, sliced
1 sm. red onion, thinly sliced
1/4 lb. mushrooms, sliced
1 zucchini, sliced
1 c. alfalfa sprouts

In large skillet cook bacon over moderate heat, stirring occasionally, until crisp. Drain on paper towels. Wash and tear lettuce into bite- size pieces. Refrigerate in plastic bags until ready to use. Make dressing according to package directions, using buttermilk and mayonnaise.

Before serving, place lettuce in large bowl. Add turkey, tomatoes, avocados, eggs, onion, mushrooms, zucchini and alfalfa sprouts. Toss with approximately half the dressing, reserving remainder for another use. Serves 6.

VARIATION: 3 whole cooked chicken breasts may be substituted for the turkey. TIP: Extra buttermilk may be frozen.