Roasted Turkey & Bacon Salad

My son Matt's favorite salad and a great pick me up from a long day of working.

1 cup Roasted Deli Turkey cubed

¹/₄ cup Pkg. Hormel Premium Real Crumbled Bacon 

 ¹/_{4 cup brown sugar pumpkin seeds (Recipe Below)} 

2 cups Premium Romaine mix (Something with Romaine, Iceberg and Shredded Carrots in it.

 ¹/₂ cup Creamy Bleu Cheese Dressing (Recipe Below) 

Toss lettuce mix, turkey and bacon together, add in Bleu Cheese Dressing and mix till dressing covers everything.  Sprinkle with pumpkin seeds and serve.

Creamy Bleu Cheese Dressing

¹/₃ cup(s) low-fat buttermilk

¹/₃ cup(s) fat free sour cream

¹/₄ cup(s) blue cheese, crumbled

2 Tbsp lemon juice 

¹/₄ tsp black pepper

1.  In a blender  add buttermilk and sour cream.
2. pour in the blue cheese, lemon juice and pepper.
3. Blend till smooth and refrigerate till ready to serve.

Brown Sugar Pumpkin Seeds

 1 cup organic pumpkin seeds 

1 tbsp. unsalted butter, melted

1 tbsp. brown sugar

Pinch of sea salt

(Optional) 1/2 tsp. ground cinnamon

1. Preheat the oven to 400 degrees. Line a baking pan with parchment paper.
2. Bring a pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain. Pat the pumpkin seeds dry on paper towels.
3. In a bowl, toss the pumpkin seeds with the melted butter, brown sugar, and cinnamon. Season with a touch of salt. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve.