Recipe: Turkey Club Salad with Lemon Dressing and Bacon Croutons

TURKEY CLUB SALAD

6 slices bacon (about 5 ounces)
1 lemon
1/4 cup light mayonnaise
1 small garlic clove, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
8 slices whole wheat bread, lightly toasted and cut into 1-inch pieces
1 head iceberg lettuce, cut into bite-sized pieces
8 ounces thickly sliced baked turkey breast, cut into thin strips
2 tomatoes, cut 1-inch pieces

In a 12-inch skillet, cook bacon over medium heat until browned. Transfer bacon to paper towels to drain. Coarsely crumble bacon and set aside. Discard all but 1 tablespoon fat from skillet.

Prepare dressing: From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In small bowl mix lemon peel and juice with mayonnaise, garlic, salt and pepper, until blended, set aside.

Make croutons: to bacon fat in skillet, add cut-up whole wheat toast and cook over medium heat 2 minutes, tossing to coat.

In a large salad bowl, place lettuce, top with turkey, tomatoes, croutons and bacon. Sprinkle with lemon peel strips for garnish.

Just before serving toss salad with dressing until evenly mixed.

Makes 6 servings
Source: Good Housekeeping Magazine, August 2000