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Article posted: 6/18/2013 12:13 PM

Chopped Turkey Club Salad With Basil Balsamic Dressing

1 tablespoon balsamic vinegar

2 tablespoons red wine vinegar

2 teaspoons Dijon-style mustard

About cup loosely packed basil leaves, finely chopped

teaspoon sugar, or to taste

Salt and freshly ground black pepper

cup olive oil

About 12 ounces lettuce(s) of your choice, trimmed, cleaned and cut into squares no larger than inch

12 ounces cooked turkey breast, cut into cubes no larger than inch (3 cups)

12 ounces roma tomatoes, cut into -inch pieces

1 ripe avocado, peeled, pitted and cut into -inch pieces

6 ounces extra-sharp white cheddar, crumbled into -inch pieces (scant 2 cups)

3 ounces sliced applewood or hickory smoked bacon, cooked, drained and crumbled

Whisk together the balsamic and red wine vinegars, mustard, basil and sugar in a medium bowl; season with salt and pepper to taste. Slowly drizzle in the oil, whisking to form an emulsified dressing. Taste, and adjust the seasoning as needed.

Line a large, shallow serving bowl with the lettuce. Working with one ingredient at a time, form channels or lines of the turkey, tomatoes, avocado, cheese and bacon across the surface. Bring to the table and pour the dressing over the salad; toss to incorporate. Serve right away.

Serves four to six.

Nutrition values per serving (based on 6): 370 calories, 25 g fat (9 g saturated), 7 g carbohydrates, 3 g fiber, 2 g sugar, 28 g protein, 85 mg cholesterol, 390 mg sodium.

Stephanie Witt Sedgwick for The Washington Post

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