*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.
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.
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.
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.