Serves 4

Prep time 15 min.

Cook time 10 min.


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


  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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