Serves 6 as a first course or side salad

Dressing (makes about ¾ cup):

1 ripe avocado, peeled and diced

1/3 cup reduced-fat buttermilk

¼ cup fresh flat-leaf parsley leaves

2 tablespoons mayonnaise

2 tablespoons thinly sliced fresh chives

¼ teaspoon minced garlic

2 tablespoons freshly squeezed lemon juice

Salad:

1 bag (3-pack) romaine hearts

4 tablespoons extra-virgin olive oil

1 cup drained mandarin orange segments (jarred or canned)

½ cup almond slices, toasted

1.       To make dressing: In a blender, puree avocado, buttermilk, parsley, mayonnaise, chives, garlic, and lemon juice.  Season to taste with kosher salt and freshly ground pepper.

2.       To make salad: Heat a clean grill to medium high,  Cut romaine hearts in half lengthwise.  Brush romaine with oil and season to taste with kosher salt and freshly ground pepper.  Grill, turning frequently, until slightly charred but not heated all the way through, about 5minutes.

3.       Place grilled romaine on plates.  Drizzle with dressing to taste and garnish with mandarin oranges and almond slices.  Serve immediately.