Club Sandwich Salad with Corn and Feta

The popular club sandwich is creatively transformed into a simple salad with crunchy croutons instead of bread. Great for lunch or a light dinner.

Serves

4
Prep Time
20 min.
Cook Time
10 min.
The popular club sandwich is creatively transformed into a simple salad with crunchy croutons instead of bread. Great for lunch or a light dinner.
Ingredients
1 can (15.25oz.) Del Monte® Whole Kernel Corn, drained 6 cups torn Romaine lettuce 2 cups chopped cooked turkey breast 4 slices turkey bacon, cooked and chopped 1 cup halved cherry tomatoes [or grape tomatoes] ½ cup crumbled feta cheese 1 cup seasoned croutons ¼ cup white wine vinegar 1 tsp. Dijon mustard 1 clove garlic, minced ½ tsp. sugar ½ tsp. oregano, dried ¼ cup olive oil Salt and black pepper, optional
Directions
  1. For salad, coat a large skillet with non-stick cooking spray. Heat skillet over medium-high heat. Cook corn in hot skillet 6 to 8 minutes or until light brown, stirring occasionally. Remove from heat. Set aside and let cool.
  2. For vinaigrette, combine vinegar, mustard, garlic, sugar and oregano in a small bowl. Slowly add olive oil, whisking constantly. Season to taste with Salt and black pepper, if desired.
  3. Combine cooled corn, Romaine, turkey breast, bacon and tomatoes in a large bowl. Drizzle with vinaigrette; toss to combine. Arrange salad on 4 serving plates. Top with feta and croutons.
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