We had quite an unusual situation on the homefront last night. With No Thank You Boy up north enjoying the great outdoors through Monday, my youngest still away at camp, and The Husband on a business trip to Chicago – The Pickle and little ol’ me were left to hold down the fort and fend for ourselves for 24 hours.
You might envision the two of us huddled together, shivering and sobbing with fright and loneliness, pining away for our absent family members, and counting the moments until they all returned.
And that would be……incorrect.
But if you pictured Kevin McAlister jumping up and down on his parent’s bed after discovered he’d been left Home Alone, you’d be slightly more accurate.
We hit the pool, the mall, and the movies. We broke the rules and ate hot fudge sundaes on the couch while taking in back-to-back episodes of “Toddlers and Tiaras” on TLC (a dreadful show that will make you thank your lucky stars you never pursued beauty pageantry with your children). Although we entertained the thought of going out to dinner, we opted to stay in, where we enjoyed this lovely Turkey Club Salad. Fresh basil croutons, crunchy bacon crumbles, and a simple lemony dressing make this the perfect light summer dinner.
Yes, here’s a pre-teen punk who loves a good green salad. As for me, I just loved spending the day with her.
TURKEY CLUB SALAD
½ c. cole slaw dressing or ranch dressing (Bolthouse Farms or Maple Grove Farms dressings are on sale)
4 t. fresh lemon juice
1 T. chopped fresh tarragon (I used basil because I had it on hand)
1 head romaine, chopped (on sale)
12 oz. cooked smoked turkey, diced (Sendik’s Smoked Turkey is on sale in the deli)
1 c. halved cherry tomatoes (on sale)
8 slices bacon, cooked and chopped
1 c. Basil Croutons (see recipe below); or 1 c. purchased croutons
Mix dressing ingredients together in a small bowl.
Place romaine in a salad bowl and toss with dressing to coat. Portion out greens onto serving plates and top with turkey, tomatoes, bacon, and croutons.
½ good baguette, sliced and diced
¾ c. fresh basil, packed
3 T. good olive oil
Preheat the oven to 350. Place diced bread on a baking sheet. In a small processor, pulse basil and olive oil until well blended. Pour over diced bread and toss to coat. Season with salt. Bake croutons for 15 minutes; toss with a spatula. Continue to bake for an additional 5 minutes, or until croutons are golden and crunchy. Cool and serve atop salads.
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