Denver Green Chili

Recipe of the Week - 10/19/09 Layered Mexican Club Salad

This is a fabulous way to use leftover turkey.
When you sautee the turkey and onion in
bacon fat, it takes on a whole new character -
doesn't seem like leftover turkey at all.

This is a robust dish - great as a lunch. The
name says it all. It is clearly Mexican but
also clearly a club salad.


Layered Mexican Club Salad

Ingredients:

Preparation:

1. Fry bacon until crip, then remove to a plate to drain.
   Drain all but about 2 tbsp bacon fat from the skillet.
   
2. Add onion and turkey to the bacon fat and sautee
   until lightly browned. Add the green chiles and sautee
   for another 2 minutes, mixing well.

3. Crumble the bacon. In a mixing bowl, combine crumbled
   bacon, olives mayonnaise, salsa and cumin. Mix well.

4. in a 3 to 4 quart, clear straight-sided salad bowl, layer
   lettuce, tomatoes, half the bacon dressing, green onions,
   turkey, and bell pepper. Cover and refrigerate several hours
   or overnight.

5. Just before serving, garnish with broken tortilla chips
   and avocado slices. Pass remaining bacon dressing at the
   table.

 
Preparation time: 20 minutes
Serves: 6

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Mexican Layered Club Salad


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Anita

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