Club Sandwich Salad with Corn and Feta

Club Sandwich Salad with Corn and Feta

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"The flavors of a club sandwich, including bacon, corn, and feta cheese, are captured in this colorful and tasty salad."
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26 m servings 329 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 444 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Coat a large skillet with nonstick cooking spray. Heat skillet over medium-high heat. Cook canned corn in hot skillet for 6 to 8 minutes or until light brown, stirring occasionally. Remove from heat. Set aside and let cool.
  2. Combine cooled corn, romaine, chopped turkey breast, turkey bacon and tomatoes in a large bowl. Drizzle with the Oregano Vinaigrette; toss to combine. To serve, arrange salad on four serving plates. Top with feta and croutons.
  3. Oregano Vinaigrette: Combine vinegar, mustard, garlic, sugar and oregano in a small bowl. Slowly add olive oil, whisking constantly. Season to taste with salt and black pepper.


  • *To prepare Homemade Croutons, preheat oven to 300 degrees F. Melt 2 tablespoons butter in a small saucepan; transfer to a large bowl. Add 1 cup of 1-inch cubes Italian or French bread to the bowl, stirring until cubes are coated. Sprinkle with salt and black pepper. Spread bread cubes in a single layer in a shallow baking pan or on a baking sheet. Bake for 10 minutes; stir. Bake for 5 to 10 minutes more or until bread cubes are crisp and golden. Cool completely.


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After all of the heavy foods on Thanksgiving, this was a really nice light and refreshing way to use up leftovers.

I didn't have time to make the dressing and I think it would have really made the salad pop! Love the salad combo though! Always looking for new salads to try and this will be a keeper!

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