Club Sandwich Salad with Corn and Feta

Ingredients

• 1 cup seasoned croutons 
• 1 teaspoon dijon mustard 
• 0.3 cup feta cheese crumbled
• 1 clove garlic minced
• 1 cup grape tomatoes halved
• 0.3 cup olive oil 
• 0.5 teaspoon oregano dried
• 6 cups romaine lettuce 
• 4 servings salt and pepper black
• 0.5 teaspoon sugar 
• 4 slices at least of turkey bacon cooked chopped
• 6 ounces turkey breast cooked chopped
• 0.3 cup citrus champagne vinegar 
• 15.3 ounce kernel corn whole drained del monte® canned

Equipment

• bowl
• frying pan
• whisk

Directions

1. Coat a large skillet with nonstick cooking spray.
2. Heat skillet over medium-high heat. Cook canned corn in hot skillet for 6 to 8 minutes or until light brown, stirring occasionally.
3. Remove from heat. Set aside and let cool.
4. Combine cooled corn, romaine, chopped turkey breast, turkey bacon and tomatoes in a large bowl.
5. Drizzle with the Oregano Vinaigrette; toss to combine. To serve, arrange salad on four serving plates. Top with feta and croutons.
6. 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.