TURKEY-AVOCADO CLUBS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp.
- Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper.
- Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve.
Nutrition Facts : Calories 418, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 67 milligrams, Sodium 1,349 milligrams, Carbohydrate 39 grams, Fiber 14 grams, Protein 31 grams
TURKEY CLUBHOUSE SALAD
This smart salad takes club sandwich favorites, turkey and bacon, and puts them on fresh greens with a creamy dressing.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165, Carbohydrate 7 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g
TURKEY CLUB SALAD WITH AVOCADO AND MAYO
Provided by Gina Marie Miraglia Eriquez
Categories Salad Blender turkey Kid-Friendly Cinco de Mayo Lunch Bacon Avocado Grill Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook bacon in a 12-inch heavy skillet over medium heat until crisp, then transfer to paper towels to drain.
- Meanwhile, purée avocado, mayonnaise, 1/3 cup water, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender until smooth, thinning with water if necessary.
- Heat grill pan over medium-high heat until hot.
- Brush cut sides of bread with some of oil. Grill bread, cut sides down, until grill marks appear, about 3 minutes, then cut into 1-inch pieces.
- Toss turkey with remaining oil and 1/4 teaspoon each of salt and pepper. Grill turkey, turning once, until just cooked through, about 3 minutes total, then cut into 1-inch strips.
- Toss romaine, cabbage, tomatoes, and croutons in a large bowl, then top with turkey, crumbled bacon, and a dollop of dressing.
- Toss just before serving and serve remaining dressing on the side.
TURKEY, STRAWBERRY & AVOCADO SALAD
Enjoy this vibrant summer salad for a quick midweek meal. With turkey, strawberry, avocado and spinach, it's healthy and full of nutrients
Provided by Nadine Brown
Categories Lunch
Time 25m
Number Of Ingredients 10
Steps:
- Put the turkey fillets between two sheets of baking parchment and bash to a 1cm thickness using a rolling pin. Tip the turkey, lemon slices, garlic and 1 tsp salt into a large, deep pan. Cover with water so the turkey is submerged, then bring to the boil over a medium heat. Reduce the heat to low-medium, cover and cook for 10 mins, or until the turkey is cooked through and the juices run clear. Transfer to a plate using a slotted spoon, cover loosely with foil and leave to cool slightly.
- Whisk the lemon zest and juice with the maple syrup. Slowly whisk in the oil, then the poppy seeds. Season.
- Shred the turkey using two forks. Divide the spinach, avocado, strawberries and basil between plates and top with the turkey. Drizzle with the dressing to taste, then serve.
Nutrition Facts : Calories 306 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.4 milligram of sodium
AVOCADO TURKEY SALAD
Grape tomatoes and avocado chunks add pretty color and fresh flavor to this main-dish salad. In a pinch, substitute half-and half or milk for the whipping cream, adding a teaspoon at a time until you get the desired consistency. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the first 5 ingredients until smooth. Add the greens, turkey, avocado and tomatoes; toss to coat. Top with coarse ground pepper. Serve immediately.
Nutrition Facts : Calories 225 calories, Fat 17g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 141mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 16g protein.
TURKEY CLUB SALAD WITH AVOCADO DRESSING
Another from Rachael Ray's "Get Real" book. As my SO is a vegetarian, I use Bacos rather then the real bacon and I leave the turkey off his side. (more for me!) ;)
Provided by smiles4u
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Crisp the bacon in the microwave according to package directions. Coarsely chop bacon.
- Chop the lettuce and arrange on a large platter. Arrange bean sprouts over lettuce. Arrange tomatoes and onion on top of that.
- Season the salad with salt and pepper.
- Julienne the turkey into 1/2-inch strips. Arrange the sliced turkey down the center of the salad platter.
- For the dressing, halve and then remove the pit from the avocado. Scoop the flesh with a spoon into the bowl of a food processor.
- Add the lemon zest and juice to the food processor.
- Chop the garlic on cutting board and mash with 1 teaspoon salt to make a paste. Add the garlic paste and the red wine vinegar to the food processor.
- Place the lid on the food processor and turn it on. While the blade is spinning, stream in the olive oil and hot sauce.
- Pour dressing evenly over the salad.
Nutrition Facts : Calories 935.4, Fat 70.1, SaturatedFat 15.2, Cholesterol 139.8, Sodium 3243.8, Carbohydrate 45.1, Fiber 19, Sugar 17.3, Protein 40.9
TURKEY CLUB SALAD WITH AVOCADO DRESSING
Yield 4 servings
Number Of Ingredients 14
Steps:
- Crisp the bacon in the microwave according to package directions. Remove it from the microwave and chop it. Of course, any bacon or turkey bacon that you have on hand may be substituted. These prerendered 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 the romaine lettuce and arrange on a large platter. Arrange a bed of pea shoots or sprouts on top of the lettuce, then arrange the tomatoes and red onion on top of that. Season the salad vegetables with salt and pepper, to your taste. Scatter the chopped bacon onto the 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 the bowl of a food processor. Add the lemon zest and juice to the food processor. Chop the garlic on a cutting board and mash with 1 teaspoon salt to make a paste. Add the garlic paste to the food processor. Add the red wine vinegar. Place a lid on the food processor and turn it on. While the blade is spinning, stream in EVOO and add hot sauce. Stop the processor, taste the dressing, and adjust the seasonings. Pour the dressing back and forth over the platter evenly when you are ready to serve this simple and so-cool salad meal.
TURKEY CHOPPED SALAD WITH SPICY AVOCADO DRESSING
This is from the February 2006 Bon Apetit magazine. I'm posting it here for safe keeping. I added some toasted pecans when I made this - just because I had them.
Provided by MsKittyKat
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Scoop avocado flesh into a mini food processor. Add lime juice, chili-garlic sauce and olive oil and process until smooth. Season dressing generouosly with salt and pepper.
- Mix turkey, jicama, red onion, bell pepper, and 1/2 cup cilantro in a large bowl.
- Add avocado dressing, toss to coat. Season with salt and pepper.
- Divide lettuce leaves among plates. Spoon salad into center and sprinkle with remaining cilantro.
Nutrition Facts : Calories 227.7, Fat 19.2, SaturatedFat 2.7, Sodium 8.9, Carbohydrate 15.1, Fiber 7.1, Sugar 4.5, Protein 2.3
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