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1 medium avocado, peeled and diced 1 head iceberg lettuce, cleaned, cored and chopped

1/2 cup chopped green onions

1 cup flour

1 large red onion, cut crosswise into thin rings

1 tablespoon finely chopped fresh parsley leaves


Preheat the fryer. In a saute pan, over medium heat, cook the bacon until crispy, about 6 to 8 minutes. Remove the bacon and drain on paper towels. Whisk 2 tablespoons of the mustard, the sherry vinegar, and honey, to taste, into the bacon fat.

Taste and add more mustard if desired. Season with salt and pepper and set aside. In a large bowl, combine the turkey, cheese, eggs, crispy bacon, tomatoes, avocados, lettuce, and green onions. Season with salt and pepper. Mix well. Season the flour with salt and pepper.

Dredge the onion rings in the seasoned flour, coating completely and shaking off the excess. Fry the onion rings until golden brown, about 2 minutes. Remove and drain on paper towels. Season with salt. Toss the lettuce with the dressing, to taste. Season with salt and pepper.

To serve, mound a quarter of the salad in the center of each serving plate.

Garnish with the fried onion rings and parsley and enjoy!

Try This Chopped Turkey Salad [RECIPE]  was originally published on

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