This was the first recipe I made from the Eating Well "Healthy in a Hurry" cookbook. It was satisfying in every way. I made this recipe exactly as instructed and it was perfect. I wanted this as a lunch dish (it's classified as a "dinner salad" in the cookbook), so to make the serving a lunch-appropriate portion I cut the serving size from 1-3/4 cups to 1 cup. I made everything the night before and stored the salad in a cup-sized container, reserving the bacon on the side until I was ready to eat it so that the bacon would stay crisp. I also diced and added the avocado just before eating to ensure freshness (avocado goes bad so quickly!), but I'm sure the lime juice would help to preserve it if you needed to add the avocado several hours before eating.
I calculated a few of the nutritional values for the reduced (1 cup) serving size for those that are interested: 208 calories, 10g fat, 3.71g fiber. I'm pretty sure those are right, but feel free to check my calculations.
I would definitely make this recipe again.