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Ingredients26 m servings 329 cals
Original recipe yields 4 servings
- Coat a large skillet with nonstick cooking spray. Heat skillet over medium-high heat. Cook canned corn in hot skillet for 6 to 8 minutes or until light brown, stirring occasionally. Remove from heat. Set aside and let cool.
- Combine cooled corn, romaine, chopped turkey breast, turkey bacon and tomatoes in a large bowl. Drizzle with the Oregano Vinaigrette; toss to combine. To serve, arrange salad on four serving plates. Top with feta and croutons.
- Oregano Vinaigrette: 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.
- *To prepare Homemade Croutons, preheat oven to 300 degrees F. Melt 2 tablespoons butter in a small saucepan; transfer to a large bowl. Add 1 cup of 1-inch cubes Italian or French bread to the bowl, stirring until cubes are coated. Sprinkle with salt and black pepper. Spread bread cubes in a single layer in a shallow baking pan or on a baking sheet. Bake for 10 minutes; stir. Bake for 5 to 10 minutes more or until bread cubes are crisp and golden. Cool completely.
Per Serving: 329 calories; 23.4 g fat; 12.7 g carbohydrates; 17.8 g protein; 52 mg cholesterol; 483 mg sodium. Full nutrition
ReviewsRead all reviews 2
After all of the heavy foods on Thanksgiving, this was a really nice light and refreshing way to use up leftovers.