club sandwich salad with corn and feta

ingredients

• servings: 4
• 1 (15.25 ounce) can del monte® whole kernel corn, drained
• 6 cups romaine lettuce
• 6 ounces chopped cooked turkey breast
• 4 slices turkey bacon, cooked according to package directions and chopped
• 1/3 cup crumbled feta cheese
• 1 cup halved cherry or grape tomatoes
• 1 cup seasoned croutons*
• oregano vinaigrette:
• 1/4 cup white vinegar
• 1 teaspoon dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 cup olive oil
• salt and black pepper

recipe

preparation time: 20 mins cook time: 6 mins ready time: 26 mins


• coat a large skillet with nonstick cooking spray. heat skillet over medium-high heat. cook canned corn in hot skillet for 6 to 8 minutes or until light brown, stirring occasionally. remove from heat. set aside and let cool.
• combine cooled corn, romaine, chopped turkey breast, turkey bacon and tomatoes in a large bowl. drizzle with the oregano vinaigrette; toss to combine. to serve, arrange salad on four serving plates. top with feta and croutons.
• oregano 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.