Turkey And Bacon Club Salad Recipes

Steps:

• Place greens on large platter.
• Top with turkey and tomato; sprinkle with bacon and cheese.
• Drizzle with dressing just before serving.

Steps:

• Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
• Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
• Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
• Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
• Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
• Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.

Steps:

• Crisp the bacon in microwave according to package directions. Remove from microwave and chop. Of course, any bacon or turkey bacon which you have on hand may be substituted. These pre-rendered bacon products simply allow you to keep more heat out of the kitchen by giving you the option of a low-maintenance microwave preparation.
• Chop romaine lettuce and arrange on large platter. Arrange a bed of pea shoots or sprouts on top of the lettuce then arrange the tomatoes and chopped red onion on top of that. Season the salad vegetables with salt and pepper, to your taste. Scatter chopped bacon onto salad.
• Remove the rotisserie turkey from the bone with a sharp carving knife. Slice the rotisserie breast meat on an angle into strips. For thick cut turkey from the deli, julienne the meat into 1/2-inch strips. Arrange the sliced turkey down the center of the salad platter.
• Cut all around the ripe avocados down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh with a spoon into your food processor bowl. Add the zest and juice of 1 lemon to the food processor. Chop garlic on your board and mash with 1 teaspoon salt to paste the garlic. Add garlic paste and the red wine vinegar to the food processor. Place lid on the food processor and turn it on. While the blade is spinning, stream in extra-virgin olive oil and add hot sauce. Stop processor, taste dressing and adjust seasonings. Pour dressing back and forth over the platter evenly when you are ready to serve this simple and so-cool salad meal.

Steps:

• Grill the bacon until crisp, then drain on kitchen paper.
• Butter one slice of bread on one side, then cover with the turkey, a little mayonnaise and the lettuce.
• Butter both sides of the next slice of bread, then put on top of the turkey.
• Spread a little mustard over the bread, then arrange the bacon on top, with the sliced avocado.
• Butter the last slice of bread and put on top. Press the sandwich down lightly, then cut in half diagonally.

Steps:

• In a medium skillet, cook bacon over medium heat until crisp, 3 to 5 minutes. The bacon may also be cooked in a 425-degree oven on a rack over a rimmed baking sheet until crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Let cool, then cut into 1/2-inch pieces, and set aside.
• In a large bowl, whisk together vinegar, mustard, salt, and pepper. While continuing to whisk, drizzle in olive oil until thickened. Add lettuce, and toss to coat. Place on a large serving platter. Arrange remaining ingredients on lettuce as desired, and season with salt and pepper. Serve immediately.

Steps:

• In small bowl, mix mayonnaise and cream cheese until smooth. Stir in pepperoncini, cilantro and bacon.
• Warm tortillas as directed on package.
• Spread about 2 tablespoons mayonnaise mixture on each tortilla. Top each with 1 rounded tablespoon tomato, 1 slice turkey and 1 lettuce leaf. Roll up each tortilla tightly. Cut each roll into 8 pieces; secure each piece with cocktail toothpick. Serve immediately or cover tightly and refrigerate until serving time.

Steps:

• In small bowl, combine all dressing ingredients; mix well. Set aside.
• If using bacon slices, heat as directed on package until crisp. Drain on paper towels; crumble.
• In large bowl, combine lettuce and turkey. Pour dressing over salad; toss gently to coat. Arrange salad on serving platter. Arrange tomatoes and bacon over top.

Steps:

• Cook pasta as directed on package; omitting salt.
• Rinse pasta in cold water; drain.
• Mix together mayonnaise, basil, lemon peel and lemon juice in a large bowl to form dressing.
• Add pasta, bacon (reserving 2 Tbl for topping), turkey, lettuce, cheese and tomato to dressing.
• Mix well.
• Cover and refrigerate 1-2 hours to blend flavors.
• Sprinkle with reserved bacon.
• Serve.