Rush Hour Gourmet: Chopped Turkey Club Salad

With this sandwich-inspired salad, you get to enjoy a classic flavor combination, skip the bread, and cut way back on the bacon. The basil-balsamic dressing is lighter than a mayonnaise-based spread.

4 to 6 servings

1 tablespoon balsamic vinegar

2 tablespoons red winevinegar

2 teaspoons Dijon-style mustard

1/2 cup loosely packed basil leaves, finely chopped

1/4 teaspoon sugar, or to taste

Salt

Freshly ground black pepper

1/4 cup olive oil

12 ounces lettuce(s), trimmed, cleaned and cut into 1/2-inch squares

12 ounces cooked turkey breast, cut into 1/2-inch cubes

12 ounces roma tomatoes, cut into 1/4-inch pieces

Flesh of 1 ripe avocado, cut into 1/4-inch pieces

6 ounces extra-sharp white cheddar, crumbled into 1/4-inch pieces

3 ounces sliced applewood or hickory smoked bacon, cooked, drained, crumbled

1. Whisk together the balsamic and red wine vinegars, mustard, basil, and sugar in a medium bowl; season with salt and pepper to taste. Slowly drizzle in the oil, whisking to form an emulsified dressing. Taste, and adjust the seasoning as needed.

2. Line a large, shallow serving bowl with the lettuce. Working with one ingredient at a time, form channels or lines of the turkey, tomatoes, avocado, cheese and bacon across the surface. Bring to the table and pour the dressing over the salad; toss to incorporate.

3. Serve right away.

Per serving: (based on 6): 370 calories, 28 g protein, 7 g carbohydrates, 25 g fat, 9 g saturated fat, 85 mg cholesterol, 390 mg sodium, 3 g dietary fiber, 2 g sugar