Recipe: Turkey and Bacon Layered Salad with Creamy Blue Cheese Dressing (serves 10)

TURKEY BACON LAYERED SALAD

FOR THE FRIED TURKEY STRIPS:
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 pound turkey breast cutlet, cut into 1/2 strips
1/2 cup butter, melted
6 tablespoons olive oil
FOR THE SALAD:
1 small head romaine lettuce, shredded
1 pound bacon, cooked and crumbled
2 large tomatoes, chopped
4 hard boil eggs, peeled and coarsely chopped
4 green onions, thinly sliced
1 (8 ounce) package shredded cheddar cheese
Creamy Bleu Cheese Dressing (recipe follows)

TO PREPARE THE TURKEY STRIPS:
In a shallow dish, combine cornmeal, flour, salt, garlic powder, and red pepper.

Coat turkey cutlets in melted butter; dredge in cornmeal mixture.

In a large skillet, heat 6 tablespoons olive oil over medium heat. Cook turkey, in batches, for 8 to 10 minutes or until golden brown. Drain on paper towels.

TO MAKE THE SALAD:
In a large bowl, layer shredded lettuce, cooked turkey, bacon, tomatoes, eggs, green onions, and cheese. Cover and chill.

Serve salad with Creamy Bleu Cheese Dressing.

CREAMY BLEU CHEESE DRESSING

1 (4 ounce) package crumbled bleu cheese
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 teaspoon ground red pepper

In a small bowl, whisk together all ingredients. Cover and chill

Makes 10 servings
Adapted from source: Cooking with Paula Deen magazine, March/April 2006