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Chopped Turkey Club Salad With Basil Balsamic Dressing

Chopped Turkey Club Salad With Basil Balsamic Dressing 4.000

Marvin Joseph/The Washington Post

Mindful Makeover Jun 5, 2013

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.

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


Servings: 4 - 6
Ingredients
  • 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 lettuces 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 pieces no larger than 1/2 inch
  • Flesh of 1 ripe avocado, cut into 1/4-inch pieces
  • 6 ounces extra-sharp white cheddar, crumbled into cut into 1/4-inch pieces (scant 2 cups)
  • 3 ounces sliced applewood or hickory smoked bacon, cooked, drained and crumbled

Directions

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.

Use the lettuce to line a large shallow serving bowl. 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.


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Recipe Source

From columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6): 370


% Daily Values*

Total Fat: 25g 38%

Saturated Fat: 9g 45%

Cholesterol: 85mg 28%

Sodium: 390mg 16%

Total Carbohydrates: 7g 2%

Dietary Fiber: 3g 12%

Sugar: 2g

Protein: 28g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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