thanks all ... is there any other kind of cheese that would taste good in this dish besides the gorgonzola?

hi everyone, could you take a look at the following recipe and help me make it lower in fat? It's the dressing that is my main concern ... I especially need some help in choosing something lower in calories than the buttermilk. Guess it is not a cobb salad without eggs ... perhaps I could only put in one? thanks.

Salmon Cobb Salad in Creamy Dill Dressing

Ingredients
6 cups chopped romaine lettuce
2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
4 slices turkey bacon, cooked until crisp and crumbled
1 cup shredded carrots
1 green bell pepper, seeded and sliced
1/2 cup thinly sliced red onion
2 tablespoons drained capers
2 hard boiled eggs, sliced
1/4 cup crumbled gorgonzola
1/2 cup sour cream
1/2 cup buttermilk
2 teaspoons Dijon mustard
1 tablespoon chopped fresh dill
Salt and freshly ground black pepper
Directions
Arrange lettuce on a platter. Top with salmon, bacon, carrots, bell pepper, red onion, capers, eggs, and gorgonzola.

In a small bowl, whisk together sour cream, buttermilk, Dijon, and dill. Season, to taste, with salt and pepper. Pour dressing over salad and serve.

I am serving spaghetti and meatballs for a dinner and was wondering if I should mix up the spaghetti with the sauce and meatballs? Or, should I let people put the meatballs and sauce onto their own spaghetti? I was thinking this could be quite messy.

I used Rachel Ray's spaghetti and meatballs. I ended up making another batch with ground beef and I like them way better. I don't know why ... but they just taste leaner to me.

is ground sirloin fattier than just regular ground beef? I made this meatball recipe and while they were quite good, they taste awfully fatty. I'm serving guests who are quite conscious of their health and I don't know how well these would go over. I'm tempted to use just ground beef.

has anyone dealt with this butcher shop in Calgary? What do you think of them?

I am a newbie cook and would like to start getting the types of meats I see asked for in a recipe. I go to Safeway looking for ground sirloin/veal/etc. and can't find it. Then I drive to Co-op and I might find it, I might not. It's frustrating.

I am a bit intimidated going to a butcher shop ... I have no idea why, but maybe because I feel out of my element ... but I am curious if they can cut for me what ever I want. Is it more expensive than going to a grocery store?

I only ask about Haysboro because it is just down the street from me. Anywhere in the southwest would be fine.

thanks for your responses!