Club Sandwich Salad with Corn and Feta

• 1 (15.25 ounce) can Del Monte Whole Kernel Corn, drained
• 6 cups romaine lettuce
• 6 ounces chopped cooked turkey breast
• 4 slices turkey bacon, cooked according to package directions and chopped
• 1/3 cup crumbled feta cheese
• 1 cup halved cherry or grape tomatoes
• 1 cup seasoned croutons*
• Oregano Vinaigrette:
• 1/4 cup white wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 cup olive oil
• Salt and black pepper

1. Coat a large skillet with nonstick cooking spray.
2. Heat skillet over medium-high heat.
3. Cook canned corn in hot skillet for 6 to 8 minutes or until light brown, stirring occasionally.
4. Remove from heat.
5. Set aside and let cool.
6. Combine cooled corn, romaine, chopped turkey breast, turkey bacon and tomatoes in a large bowl.
7. Drizzle with the Oregano Vinaigrette; toss to combine.
8. To serve, arrange salad on four serving plates.
9. Top with feta and croutons.
10. Oregano Vinaigrette: Combine vinegar, mustard, garlic, sugar and oregano in a small bowl.
11. Slowly add olive oil, whisking constantly.
12. Season to taste with salt and black pepper.

del monte, romaine lettuce, turkey breast, turkey bacon, feta cheese, tomatoes, croutons, oregano, white wine vinegar, mustard, clove garlic, sugar, oregano, olive oil, salt

Taken from allrecipes.com/recipe/club-sandwich-salad-with-corn-and-feta/ (may not work)