Turkey Club Salad with the Most Amazing Homemade Creamy Dressing

Turkey Club Salad is a fun take on the classic turkey club sandwich, but in salad form. It's the perfect lunch for if you're following a low carb diet (you can totally ditch the bread completely by excluding the croutons), or you're just plain tired of sandwiches.

Crispy bacon, rolled turkey lunch-meat, shredded Monterey Jack cheese, cucumber slices, cherry tomatoes, creamy avocado slices, homemade gluten-free croutons, crispy romaine lettuce, and the best Homemade Creamy Dressing.

*If not dining gluten-free, you can sub the homemade GF croutons for store-bought regular croutons or homemade.

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What is there to love about this Turkey Club Salad?

This recipe is a new take on many's favorite sandwich. It's the taste of summer.

A turkey club traditionally uses three slices of bread - that's a lot! This recipe uses only a handful of croutons. There's seriously something so fun about the croutons replacing the bread to me. What I especially love about this salad is you can:

• Switch out the bacon for turkey bacon
• Use fresh garden herbs in the Homemade Creamy Dressing
• Switch out the homemade dressing for a store-bought ranch or something of that nature
• Use fresh garden vegetables such as tomatoes and cucumbers
• Meal prep this for work lunches (keep the dressing and croutons separate from the rest of the salad until ready to eat)

Ingredients

For the Turkey Club Salad:

• Romaine lettuce
• Cherry tomatoes
• Avocado (with a fresh squeeze of lime to prevent browning)
• Cucumber
• Bacon, or turkey bacon
• Turkey lunch-meat
• Monterey Jack cheese, shredded
• Gluten-free homemade croutons, or regular/store-bought croutons. Note: For this recipe, I omitted the seasonings from my GF croutons post and used only salt and pepper. I didn't want the seasonings to distract from the salad.
• Fresh cracked pepper

For the Homemade Creamy Dressing:

• Sour cream
• Mayo
• Green onion
• Chives, fresh or freeze-dried
• Dill
• Minced garlic
• Milk, to thin out into desired consistency, or buttermilk
• Freshly-squeezed lemon juice
• Salt and pepper to taste

How to make:

For the Homemade Creamy Dressing:

• Rinse & chop the green onion, chives & dill (if using fresh). Set aside. Tip: I love using the Litehouse freeze dried chives because they last in my fridge forever, and they flavor things really well overnight. It saves me a ton of money and prevents waste.

• Add the sour cream, mayo, minced garlic, lemon juice, salt and pepper, & 4 tablespoon milk to a medium-sized glass mason jar. Add in the fresh herbs, and give it a stir.

• Add in more milk, a tablespoon at a time, until the dressing has reached your desired consistency. I prefer mine on the thicker side, but still drizzle-able.

• Refrigerate until ready to use.

For the Turkey Club Salad:

• (Optional): Prepare gluten-free croutons or regular homemade croutons. Set aside to cool.

• Cook the bacon according to the package instructions, or your preferred method. I like to bake my bacon in the oven at 375 F for 18-20 minutes. It makes less mess/clean-up.

• Once cooked, drain the grease and place on paper towels. Then, set aside until ready to use. You may need to refrigerate in the meantime. Optional: You can chop your bacon up if you don't want full strips in the salad. It's easier to eat this way.
• Prep the salad: Rinse/dry romaine lettuce, tomatoes, cucumber, and avocado. Tip: I always use a salad spinner for my lettuce. Chop the lettuce into thin strips. Slice the cucumber and avocado (drizzle with lime juice to keep it from browning). Shred the block of Monterey Jack cheese. Roll the turkey lunchmeat up and slice into bite-sized rolls.

• To assemble the salad: Lay a bed of lettuce on a dinner plate or in a salad bowl. Pile on top the cucumber, tomatoes, avocado, rolled turkey, bacon, cheese, and croutons. Drizzle the Homemade Creamy Dressing over top. Top with fresh-cracked black pepper.
• Enjoy!

Is there any Equipment needed to make this recipe?

• Mason jar, optional

How to Store Turkey Club Salad:

You can meal prep this salad for work lunches. Simply keep the dressing and croutons separate from the salad until ready to eat. For meal prep: You will need three containers. (1) for the salad, (1) for the dressing, and (1) for the croutons. Keep the croutons out on the counter at room temperature to prevent them from becoming a stale, chewy texture in the fridge.

Notes

• You can thin out the dressing to your desired consistency by adding more milk, one tablespoon at a time.
• For easier prep, you can prepare the bacon, the dressing, and/or the croutons one day ahead of time. Then, simply just assemble.

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