Ingredients

• 5  slices low-sodium bacon
• 2  cups sugar snap peas
• 1/2  cup light mayonnaise
• 1  Tbsp. Dijon-style mustard
• 1  Tbsp. cider vinegar
• 1  Tbsp. snipped fresh dill
• 1  small head romaine, coarsely chopped or torn
• 8  oz. smoked turkey breast, cut into bite-size strips

Directions

1. Line a 9-inch microwave-safe pie plate with paper toweling. Arrange bacon in layer on toweling. Cover with additional toweling. Cook on 100 percent power for 4 minutes or until crisp. Remove plate from microwave. Set bacon aside to cool. Meanwhile, cook peas, covered, in boiling salted water for 2 minutes or until crisp-tender; drain. Crumble one bacon slice; set aside. Break remaining into pieces.

2. In bowl combine mayonnaise, mustard, vinegar and dill. Stir in crumbled bacon. Arrange romaine on each plate. Add peas, turkey strips, and bacon pieces. Top with dressing. Makes 4 servings