Chef's salad with turkey, avacado, and jack cheese

I get the Martha Food magazine every month and try all of the recipes that look good to me. This one is on tonight's menu.

Chef's Salad with Turkey, Avocado, and Jack Cheese


Toss together this super-satisfying salad for a fast meal that won't weigh you down.
Prep: 25 minutesTotal: 25 minutes
Ingredients
Serves 4
1/3 cup low-fat buttermilk
1/3 cup reduced-fat sour cream
2 tablespoons cider vinegar
1 tablespoon honey
Coarse salt and ground pepper
1 large head Boston lettuce
1 pound sliced roasted turkey breast, torn into pieces
1 avocado, pitted and sliced
1 cup alfalfa sprouts or pea shoots
6 radishes, halved and thinly sliced
4 carrots, cut into matchsticks
4 ounces Monterey Jack cheese, cut into strips (1 cup)
Directions
In a small bowl, combine buttermilk, sour cream, vinegar, and honey; season with salt and pepper. Set dressing aside.
Divide lettuce among four serving plates; top with turkey, avocado, sprouts, radishes, carrots, and cheese. Drizzle with dressing, and serve.

**For some reason I can't post pictures today on blogger...I'll try later. Trust me, it looks good. I'll have to tell you later if it actually tastes good.