Turkey Club Salad with Avocado Dressing
- 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
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.
Recipe courtesy Rachael Ray
Recipe courtesy of Sandra Lee
Recipe courtesy of Robin Miller