Turkey Club Salad With Hot Bacon Dressing Food

TURKEY AND BACON CLUB SALAD

Steps:

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

TURKEY CLUB

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.

BLT TURKEY SALAD

Steps:

• In a large salad bowl, whisk the first 5 ingredients. Add the remaining ingredients; toss to coat.

ESCAROLE SALAD WITH WARM BACON DRESSING

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the bread slices on a large rimmed baking sheet lined with parchment paper. Brush evenly with the olive oil. Bake until toasted, turning halfway through, about 3 minutes. Remove from the oven and let cool.
• Combine the escarole and radicchio in a serving bowl. Set aside.
• Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon.
• Add the anchovy and shallot to the drippings in the skillet and cook until softened and fragrant, 30 seconds to 1 minute. Remove the pan from the heat. Whisk in the mustard, vinegar, honey, and extra-virgin olive oil until combined. Stir in the bacon and season to taste with salt and pepper. Pour the warm dressing over the lettuce in the bowl, add the crostini, and toss to coat.

TURKEY CLUB SALAD

Steps:

• Mix dressing, lemon juice, and tarragon in small bowl. (Can be made 1 day ahead. Cover and refrigerate.)
• Toss spinach in large bowl with enough dressing to coat. Divide among 4 plates. Top each salad with turkey, tomatoes, and bacon. Sprinkle with croutons.

TURKEY CLUB SALAD WITH AVOCADO DRESSING

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.

GERMAN SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Prepare bacon and reserve 4 Tbl of bacon fat for dressing. Combine bacon fat and flour in medium saucepan and heat over medium low heat until mixture is nutty brown. Slowly add water and whisk until thickened and smooth. Add sugar and vinegar and combine. Keep dressing warm until ready to serve.
• In large bowl, place spinach, bacon, onion and eggs. Pour warm dressing over salad and serve immediately. (Be careful to only use enough dressing as needed. You can refrigerate the leftover dressing for another meal.).

CHIPOTLE TURKEY CLUB SANDWICH

Steps:

• Spread mayonnaise over four slices of toast. Layer with lettuce, turkey, bacon, cheese and tomato; top with remaining toast.

TURKEY, BACON PASTA SALAD WITH LEMON BASIL DRESSING

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.

TURKEY CLUB SALAD WITH AVOCADO DRESSING

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.