Turkey And Bacon Club Salad Recipes

TOASTED TURKEY AND BACON SANDWICHES

Steps:

• In small bowl, mix mayonnaise and dressing. Spread on one side of each slice of bread. Top each of 4 bread slices with turkey, bacon, tomato, cheese and remaining bread slices, mayonnaise mixture side down.
• Spread butter on one side of each sandwich. In 12-inch skillet, place sandwiches, butter side down. Spread butter over top of each sandwich. Cover; cook over medium-low heat 6 to 8 minutes or until bottoms are golden brown.
• Turn sandwiches; cover and cook 5 to 6 minutes longer or until bottoms are golden brown and cheese is melted.

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 CLUBHOUSE SALAD

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.

EASY CHICKEN CLUB SALAD RECIPE

Steps:

• Layer salad greens onto a large platter. Arrange chicken in the center on top of the salad greens. Then arrange rows of the remaining ingredients on top of the salad greens. Serve with your favorite dressing.

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.

TURKEY CALIFORNIA CLUB SALAD

Steps:

• Place turkey breast filets into a plastic storage bag.
• Add in marinade ingredients and let sit for 15 minutes in the refrigerator.
• Preheat oven to 400 degrees.
• Place turkey bacon sliced on a baking sheet and bake for about 10 minutes or until desired crispness in reached.
• Heat 2 teaspoons olive oil over medium heat in a skillet.
• When turkey breast cutlets are finished marinating place into skillet.
• Cook turkey cutlets 11-13 minutes turning every few minutes until turkey is cooked through and reaches an internal temperature of 165 degrees F.
• Slice turkey cutlets.
• Assemble salad either in one large bowl or divided into two medium bowls. (makes two servings)
• Place all dressing ingredients into a food processor.
• Process dressing until smooth.
• Top salad with dressing.
• Serve immediately.

TURKEY CLUB

Steps:

• Cook bacon until crisp then drain fat on a paper towel.
• Toast the bread the spread mayo on both pieces. Top with 1 slice lettuce, turkey, tomato, bacon and remaining lettuce and close.
• Slice in half and enjoy!

BLT TURKEY SALAD

Steps:

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

TURKEY CLUB SALAD WITH TURKEY WING VINAIGRETTE

Steps:

• Pound the turkey slices between 2 sheets of waxed paper until thin. Beat the egg lightly with 1 tablespoon water. Combine the breadcrumbs with the parsley, flour and salt. Dip the turkey in the egg, and then coat with breadcrumbs. Chill for 1 hour.
• Saute the turkey scaloppini in the olive oil until golden brown and cooked through, about 3 minutes on each side. Arrange on 4 individual plates.
• In a large skillet over medium-high heat, cook the turkey bacon until crisp, 3 to 4 minutes. Remove the turkey bacon from the skillet and place 2 pieces on top of each turkey scaloppini. Alternate the tomato, avocado and garden greens on top of the turkey bacon and scaloppini. Drizzle the salad with Turkey Wing Vinaigrette.
• In a large skillet over medium heat, add the olive oil and turkey wings. Cook the wings until caramelized, stirring occasionally, about 12 minutes. Add the garlic, shallots, thyme and bay leaf. Cook until the shallots are translucent about 5 minutes. Deglaze with 3 tablespoons vinegar and cook down until almost evaporated. Add the chicken stock and reduce to 1/4 cup, about 20 minutes.
• Strain the liquid through a fine sieve into a small mixing bowl. Whisk in the hazelnut oil and remaining 1 tablespoon vinegar. Add the parsley and season with salt and pepper. Set aside, keeping warm.

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.