RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3548
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| Recipe Name: |
Turkey Club Salad with Avocado Dressing - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.28
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Cups bean sprouts
0.5 Medium onion, red chopped
1 to taste salt and pepper
2 Tablespoons vinegar, red wine
2 Teaspoons tabasco
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Directions:
Cook the bacon and chop.
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 ½-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, and 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. |
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| Nutrition per Serving: |
| Calories: |
635 |
Total Carbs: |
18.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
140.4 |
Fat: |
38.4 |
Protein: |
45.66 |
| Fiber: |
10.53 |
Sodium: |
2697.57 |
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