Recipe courtesy of Del Monte

Club Sandwich Salad with Corn and Feta

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  • Total: 26 min
  • Prep: 20 min
  • Cook: 6 min
  • Yield: 4 Servings
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1 can (15.25 ounces) Del Monte® Whole Kernel Corn, drained

6 cups torn romaine lettuce

2 cups chopped cooked turkey breast

4 slices turkey bacon, cooked according to package directions and chopped

1 cup halved cherry or grape tomatoes

1/3 to 1/2 cup crumbled feta cheese

1 cup seasoned croutons* 

Oregano Vinaigrette:

1/4 cup white wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced

1/2 teaspoon sugar

1/2 teaspoon dried oregano

1/4 cup olive oil

Salt and black pepper, optional


  1. Salad:
  2. Coat a large skillet with nonstick cooking spray. Heat skillet over medium-high heat. Cook corn in hot skillet for 6 to 8 minutes or until light brown, stirring occasionally. Remove from heat. Set aside and let cool. Combine cooled corn, romaine, chopped turkey breast, turkey bacon and tomatoes in a large bowl. Drizzle with Oregano Vinaigrette; toss to combine. To serve, arrange salad on four serving plates. Top with feta and croutons.
  3. Oregano Vinaigrette:
  4. Combine vinegar, mustard, garlic, sugar and oregano in a small bowl. Slowly add olive oil, whisking constantly. Season to taste with salt and black pepper, if desired.
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