Turkey Club Salad With Avocado Dressing

Another from Rachael Ray's "Get Real" book. As my SO is a vegetarian, I use Bacos rather then the real bacon and I leave the turkey off his side. (more for me!) ;)

• Ready In: 20 mins
• Serves: 4

Ingredients

• Salad

• 12  slices  microwave ready sliced bacon
• 3  romaine lettuce hearts
• 2  cups bean sprouts
• 3  plum tomatoes, diced
• 1⁄2 red onion, chopped
•  salt and pepper
• 1 1⁄2 lbs  thick sliced roast  deli turkey

• Dressing

• 2  ripe avocados
• 1  lemon, juice and zest of
• 1  garlic clove
• 1  teaspoon salt
• 2  tablespoons red wine vinegar
• 1⁄3 cup extra virgin olive oil
• 2  teaspoons Tabasco sauce

Directions

1. Crisp the bacon in the microwave according to package directions. Coarsely chop bacon.
2. Chop the lettuce and arrange on a large platter. Arrange bean sprouts over lettuce. Arrange tomatoes and onion on top of that.
3. Season the salad with salt and pepper.
4. Julienne the turkey into 1/2-inch strips. Arrange the sliced turkey down the center of the salad platter.
5. For the dressing, halve and then remove the pit from the avocado. Scoop the flesh with a spoon into the bowl of a food processor.
6. Add the lemon zest and juice to the food processor.
7. Chop the garlic on cutting board and mash with 1 teaspoon salt to make a paste. Add the garlic paste and the red wine vinegar to the food processor.
8. Place the lid on the food processor and turn it on. While the blade is spinning, stream in the olive oil and hot sauce.
9. Pour dressing evenly over the salad.