Tag Archives: tomato

Rachael Ray’s Turkey Club Salad

6 Mar

Today’s recipe is really more of an endorsement for a Rachael Ray recipe I’ve made several times.  It’s for a very hearty Turkey Club Salad with Avocado Dressing.  Since I don’t change much about this recipe when I make it, it’s better that I just send you over to the original recipe on Food Network’s site (see below).

The one requirement I have when I eat salads for dinner is that they have to have some substance.  I don’t want to eat dinner and then be hungry an hour later!  That’s what I like about this salad – it has turkey, bacon, avocado, etc and it really satisfies.  It’s obviously not the healthiest of salads, but there are some switches you could do to make it healthier (eliminate the bacon, or use turkey bacon, reduce the EVOO in the dressing, etc).

I won’t reprint all of the original recipe, but rather give you the link and tell you about the modifications I made and some helpful hints.

Turkey Club Salad with Avocado Dressing

For the complete recipe, click here

This recipe calls for rotisserie turkey breast (which is sometimes hard to find) or store-roasted turkey breast (which is real turkey breast, cooked in the store, as opposed to lunch meat style turkey).  Last time I made this, I couldn’t find either of these in my store, so I substituted a high-quality, thick sliced (just ask at the deli), lunch meat turkey.  Rotisserie chicken or roasted chicken breast would work fine too.  The beauty of this recipe is that there’s no cooking of the meat involved.

Since I could only find lunch meat turkey, I wanted to heat it slightly, so I julienned it and then briefly browned it in a saute pan on the stove top to heat it through and give it a little color.

The original recipe also calls for pea shoots or sprouts, which I did not include.  But I did add crumbled blue cheese :-D

The last thing is the dressing.  Since I love the texture of avocados, I left some of it out of the dressing, and left it chopped on the salad instead.  I also didn’t want to use quite the whole 1/3 cup olive oil in my dressing, since that seemed like a lot of extra fat, so I used less and used a little bit of water to thin it, if needed.

Enjoy!

Day 4: Tomato Mozzarella Skewers

17 Dec

It’s Day 4 of my 12 Day of Christmas, and the next 3 days are going to be all about simple and easy appetizers for your holiday parties. 

First up, tomato mozzarella skewers.  This is so easy and adaptable that it’s not really even a “recipe”.   I love these little guys because 1) they taste fresh and delicious 2) they look impressive but are so easy and 3) they’re Christmas colors!

Tomato and Mozzarella Skewers

Time: 1020 minutes to assemble, Yield: as many as you want!

All you need is:

  • Small mozzarella balls (bocconcini) – buy them from the olive/cheese bar area of your grocery store.  Mine were already marinated which was a huge help!  If you can’t find them premarinated, toss them with some olive oil, red pepper flakes, and fresh or dried herbs (basil, parsley, oregano – whatever you have on hand)
  • Cherry/grape tomatoes
  • Fresh basil or oregano leaves – I would absolutely recommend basil, but for some reason my grocery store was out of it, so I used a little fresh oregano – use what you can find!

In the past I’ve just used tomatoes, mozzarella and basil, but since I had them on hand I also added some:

  • Mini pepperoni – I had these on hand from a different recipe and I thought they would make the perfect addition – right color and right size.  They are super cute if you can find them – I think they are Hormel brand? And they were with all the other pre-packaged pepperoni
  • Green olives  – again, I had these on hand, and they were the right color, so I threw a few on

Now here’s the fun part: assembling.  For the mozzarella and tomatoes I left some whole and cut some in half, just to add variation.  I cut the olives in half since they were the very large kind, but if you have smaller ones you probably don’t need to cut them.

Then I amused myself trying to make no two the same.  The simple things in life.

I recommend giving them a drizzle of olive oil before serving.  I added a little more olive oil back to the container the mozzarella was marinated in – which gave me a nice herbed oil to drizzle on top. 

So simple, so easy, and so beautiful! 

Matt couldn’t resist.