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 CLUBHOUSE SALAD
This is a very good salad but the dressing needs something...maybe some ranch dressing mix? From Eat Better America.
Provided by mydesigirl
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, mix all dressing ingredients. Set aside.
- In large bowl, mix 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 54.4, Fat 2.5, SaturatedFat 0.6, Cholesterol 10.1, Sodium 329.7, Carbohydrate 5.9, Fiber 1.9, Sugar 3.5, Protein 2.9
TURKEY CLUB
The key ingredient in this perfect turkey club? Fresh turkey breast rubbed with herbs, slow roasted at home, and thinly sliced.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 turkey club sandwich
Number Of Ingredients 0
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.
TURKEY CLUB SALAD WITH AVOCADO DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
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.
TURKEY CLUBHOUSE SALAD
Make and share this Turkey Clubhouse Salad recipe from Food.com.
Provided by Kellens mum
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, mix first five ingredients thoroughly. Set aside.
- In large bowl, mix 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 55.1, Fat 2.6, SaturatedFat 0.6, Cholesterol 10.1, Sodium 330.6, Carbohydrate 6, Fiber 1.8, Sugar 2.8, Protein 3
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.
More about "turkey clubhouse salad food"
TURKEY CLUB SALAD | THE FOOD BLOG
From thefoodblog.net
5/5 (34)Total Time 20 minsCategory Main Course, SaladCalories 482 per serving
- Toast walnuts by spreading in a non-stick pan on the stovetop over low heat for 15 - 20 minutes. Give the pan a swirl every now and again for even toasting. When the nuts are very warm, fragrant, and slightly golden, remove from heat and allow to cool.
- Put all ingredients into a jar with a lid and shake vigorously to combine, or use a blender or immersion blender to emulsify it, about thirty seconds. Refrigerate until ready to use.
- Drizzle vinaigrette on four plates. Divide arugula between plates and then scatter toasted walnuts, then bacon strips. Arrange turkey breast strips on top of each salad, and then scatter pomegranate seeds over each plate.
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