Club Sandwich Salad with Corn and Feta Recipe

Club Sandwich Salad with Corn and Feta Recipe

  • 1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained
  • 6 cups romaine lettuce
  • 6 ounces chopped cooked turkey breast
  • 4 slices turkey bacon, cooked according to package directions and chopped
  • 1/3 cup crumbled feta cheese
  • 1 cup halved cherry or grape tomatoes
  • 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
  1. Coat a large skillet with nonstick cooking spray. Heat skillet over medium-high heat. Cook canned corn in hot skillet for 6 to 8 minutes or until light brown, stirring occasionally. Remove from heat. Set aside and let cool.
  2. Combine cooled corn, romaine, chopped turkey breast, turkey bacon and tomatoes in a large bowl. Drizzle with the Oregano Vinaigrette; toss to combine. To serve, arrange salad on four serving plates. Top with feta and croutons.
  3. 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.
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