Recipe courtesy of Del Monte
Club Sandwich Salad with Corn and Feta
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 490
- Total Fat
- 29
- Saturated Fat
- 7
- Carbohydrates
- 29
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 32
- Cholesterol
- 93
- Sodium
- 915
- Total: 26 min
- Prep: 20 min
- Cook: 6 min
Ingredients
Salad:
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
Directions
- Salad:
- 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.
- Oregano Vinaigrette:
- 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.