1 tablespoon balsamic vinegar
2 tablespoons red wine vinegar
2 teaspoons Dijon-style mustard
About ½ cup loosely packed basil leaves, finely chopped
¼ teaspoon sugar, or to taste
Salt and freshly ground black pepper
¼ cup olive oil
About 12 ounces lettuce(s) of your choice, trimmed, cleaned and cut into squares no larger than ½ inch
12 ounces cooked turkey breast, cut into cubes no larger than ½ inch (3 cups)
12 ounces roma tomatoes, cut into ¼-inch pieces
1 ripe avocado, peeled, pitted and cut into ¼-inch pieces
6 ounces extra-sharp white cheddar, crumbled into ¼ -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 PostCopyright © 2013 Paddock Publications, Inc. All rights reserved.