Yield: 10 Establishment: School, Restaurant, Catering Operation   Ethnicity: American   Meal Type: Salad   Preparation Method: Combine, Bake   Product Type: Turkey Bacon, Smoked Turkey Breast

Ingredients

1 Pound TURKEY BACON

24 Ounces olive oil

8 Ounces red wine vinegar

1 Pound savoy cabbage, washed, cored & cut chiffonade

4 avocados, peeled & diced brunoise

1 Ounce lemon juice

1 Head romaine, washed, trimmed & cut chiffonade

3 tomatoes, washed, cored, blanched, peeled, seeded & diced

1 Pound SMOKED TURKEY BREAST, diced brunoise

10 Ounces Bleu cheese, crumbled

Place bacon strips on a sheet pan and bake in a 350 degree F oven until brown and crispy; remove and drain. Crumble or cut bacon into 1/2-inch pieces. Cover and hold for service. Prepare French dressing by whipping olive oil and red wine vinegar together until they are emulsified. Season with salt and pepper to taste. Marinate cabbage in 6 ounces of French dressing. Cover and hold at 40 degrees F until service. Toss avocado with lemon juice. Place romaine lettuce on chilled plates. Arrange tomatoes, avocados, smoked turkey and cheese in long strips over the top of the romaine, leaving the center free. For service, drain excess dressing and arrange cabbage down the center of the salad. Sprinkle with crumbled bacon. Serve immediately, offering additional dressing on the side.

Recipe Source: Recipe provided by Chef/Instructor Steven L. Kilts, CEC & CEPC at Johnson & Wales University, North Miami, FL. Chef: Steven Kilts After spending several years in corporate management, Chef Steven Kilts decided to go back to his Alma matter, Johnson & Wales University in FL, to teach. Chef Steven is also the vice president of the Greater Miami Epicurean Club Chapter of the ACF, the manager of the Johnson & Wales Junior ACF Competition team and a member of Chefs Collaborative (an Oldways Preservation Society group). He is a formally trained pastry chef and has professional certification from the American Culinary Federation in both the pastry and general culinary fields. Restaurant: Johnson & Wales University Location: Florida

Nutrition Facts Calories 860   Calories from Fat 700 % Daily Value* Total Fat 77g 118% Saturated Fat 16g 80% Cholesterol 80mg 27% Sodium 1980mg 83% Total Carbohydrate 14g 5% Dietary Fiber 8g 32% Sugars 3g   Protein 29g   Vitamin A 50% Vitamin C 60% Calcium 20% Iron 10% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4