Recipes

Ingredients

• 6 leaves iceberg or romaine lettuce, chopped
• 1 avocado, peeled, pitted and sliced
• 1/2 red onion, sliced
• 2 tomatoes, cut into wedges
• 1/2 cup (125 mL) blue cheese, crumbled
• 6 Lilydale^® Turkey Bacon, cooked, cut into 1/2-inch (1.25 cm) pieces
• 2 hard-boiled eggs, sliced
• 1/2 package (150 g) Lilydale^®, Seasoned, Oven-Roasted Carved Turkey Breast strips
• 1/2 cup (125 mL) dressing (buttermilk ranch or red wine vinaigrette)

Directions

1. Place lettuce leaves onto 2 plates. Arrange the avocado slices in a fan on the on the plates. Arrange red onion, tomato wedges, blue cheese, Lilydale^® Turkey Bacon and sliced egg on lettuce leaves.
2. Top the salad with Lilydale^®, Seasoned, Oven-Roasted Carved Turkey Breast strips.
3. Drizzle buttermilk ranch, red wine vinaigrette or any favourite salad dressing over the salad.