Turkey Club Salad With Turkey Wing Vinaigrette Recipes

TURKEY CLUBHOUSE SALAD

Turkey Clubhouse Salad image

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

Ingredients

1/3 cup chopped fresh chives
1/3 cup light mayonnaise
1/3 cup buttermilk
1/4 teaspoon salt
1/8 teaspoon pepper
6 slices purchased precooked bacon or 1/4 cup real bacon pieces
1 (10-oz.) pkg. chopped romaine lettuce (about 9 cups)
1 1/2 cups cubed cooked turkey breast (about 1/2 lb.)
2 medium tomatoes, cut into thin wedges

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 DRESSING

Turkey Club Salad with Avocado Dressing image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

12 slices microwave ready sliced bacon (recommended: Ready Crisp bacon)
3 hearts romaine lettuce
2 cups pea shoots, radish spouts or bean spouts
3 plum tomatoes, sliced
1/2 medium red onion, chopped
Salt and pepper
1 1/2 pounds rotisserie turkey breast or thick sliced deli roast turkey breast
2 ripe Hass avocados
1 lemon, zested and juiced
1 clove garlic
1 teaspoon salt
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
2 teaspoons hot sauce (recommended: Tabasco sauce), eyeball it

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 SALAD WITH WORCESTERSHIRE-CHUTNEY VINAIGRETTE

Turkey Salad with Worcestershire-Chutney Vinaigrette image

Categories Salad Leafy Green Poultry turkey Blue Cheese Pine Nut Spinach Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 cup Major Grey's mango chutney
1/2 cup peanut oil
1/4 cup Worcestershire sauce
1/4 cup malt vinegar
1 1/2 10-ounce packages ready-to-use spinach, stems trimmed, leaves torninto bite-size pieces
1 12-ounce piece smoked turkey breast or 2 1/2 cups cooked turkey, cut into 1/2-inch cubes
1 1/3 cups crumbled Stilton cheese (about 5 1/2 ounces)
1 cup pine nuts, toasted

Steps:

Puree chutney, peanut oil, Worcestershire sauce and vinegar in blender until smooth. (Dressing can be prepared 2 days ahead. Cover and refrigerate.)
Combine spinach, turkey, cheese and pine nuts in large bowl. Pour enough dressing over to coat salad. Toss to blend. Season salad to taste with salt and pepper. Serve, passing remaining dressing separately.