A sandwich inspires a salad

Special to The Washington PostJune 25, 2013 

Chopped Turkey Club Salad With Basil Balsamic Dressing.

WASHINGTON POST PHOTO BY MARVIN JOSEPH

With this sandwich-inspired salad, you get to enjoy a classic flavor combination, skip the bread and cut way back on the bacon. The basil-balsamic dressing is lighter than a mayonnaise-based spread.

I like to serve it as a meal in a big bowl with the ingredients laid out across the lettuce. Bring it to the table that way, then dress and toss the salad just before serving. I use an extra-sharp cheddar. Crumbled instead of cut, the cheese blends in better.

With the exception of the avocado, everything can be cut, crumbled, chopped and refrigerated up to 12 hours in advance. Assemble just before serving.

To see printable version of the recipe, click on link below:

Chopped Turkey Club Salad with Basil Balsamic Dressing

Chopped Turkey Club Salad with Basil Balsamic Dressing 1 tablespoon balsamic vinegar 2 tablespoons red wine vinegar 2 teaspoons Dijon-style mustard About 1/2 cup loosely packed basil leaves, finely chopped 1/4 teaspoon sugar, or to taste Salt Freshly ground black pepper 1/4 cup olive oil About 12 ounces lettuce(s) of your choice, trimmed, cleaned and cut into squares no larger than 1/2 inch 12 ounces cooked turkey breast, cut into cubes no larger than 1/2 inch (3 cups ) 12 ounces Roma tomatoes, cut into 1/4-inch pieces Flesh of 1 ripe avocado, cut into 1/4-inch pieces 6 ounces extra-sharp white cheddar, crumbled into 1/4-inch pieces (scant 2 cups) 3 ounces sliced applewood or hickory smoked bacon, cooked, drained and crumbled

WHISK together the balsamic and red wine vinegars, mustard, basil and sugar in a medium bowl; season with salt and pepper to taste. Slowly drizzle in the oil, whisking to form an emulsified dressing. Taste, and adjust the seasoning as needed.

LINE a large, shallow serving bowl with the lettuce. Working with one ingredient at a time, form channels or lines of the turkey, tomatoes, avocado, cheese and bacon across the surface. Bring to the table and pour the dressing over the salad; toss to incorporate. Serve right away. Yield: 4 to 6 servings

Per serving (based on 6): 370 calories, 28 g protein, 7 g carbohydrates, 25 g fat, 9 g saturated fat, 85 mg cholesterol, 390 mg sodium, 3 g dietary fiber, 2 g sugar

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