I thought it was just the cutest idea ever—serving a salad in Mason jars. That’s how the colorful recipe card depicted it. Then I read that the menu item would appeal to the pickiest of eaters. I know a few of those. So I had to get busy and round up the ingredients to see how this all worked out.The recipe was intended to use turkey (BLT Turkey Salad was its name), but I subbed cubed cooked chicken. Typically I would have subbed the darker leafy spinach for the called-for romaine lettuce, but then it wouldn’t have been a BLT! Lettuce, tomato, and bacon were joined by healthy green pepper, cucumber, and red onion. I suppose if I had had leftover avocado, green onion, or black olives, I could have tossed those in as well. The dressing was amazing and tied everything together. My recipe card suggests pairing the salad with a slice of garlic bread.
This was an absolutely darling salad that Hubby and I devoured down to the last piece of shredded cheese.
BLT Turkey Salad
6 cups torn romaine or leaf lettuce
4 cups cubed cooked turkey
1 1/2 cups chopped tomatoes
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 1/2 cups (6 ounces) shredded cheddar cheese
10 bacon strips, cooked and crumbled (I used turkey bacon)
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup chopped cucumber
Dressing:
1 cup (8 ounces) plain yogurt
1 cup mayonnaise (I used lite mayo)
1/4 cup sugar (I used sugar substitute)
1/4 cup red wine vinegar
1 teaspoon garlic powder
In a large salad bowl combine the first nine ingredients. Just before serving whisk the dressing ingredients. Pour the dressing mixture over turkey mixture; toss to coat. Makes 12 servings. (Recipe courtesy Taste of Home Thanksgiving Recipe Cards.)
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