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 15 min.
Cook time 10 min.
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
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Directions
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.
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.
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.