Dairy Farmers of Canada

Clubhouse Salad

This recipe is taken from the 1999 Milk Calendar. An easy supper salad packed with all the good things a clubhouse sandwich offers - topped with this sweet mustard dressing. -James Barber

  • Prep: 15 min
  • Cooking: 10 min
Yields 4 - 6 servings
clubhouse salad

Ingredients

  • Sweet Mustard Dressing
  • 1 cup (250 mL) Milk
  • 1/2 cup (125 mL) mayonnaise
  • 1/2 cup (125 mL) honey mustard
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tbsp (15 mL) olive oil
  • 1/2 tsp (2 mL) chopped chives (optional)
  • Salad
  • 4 strips bacon
  • 8 cups (2 L) salad greens
  • 1/2 cup (125 mL) thinly sliced red onion
  • 3/4 cup (180 mL) coarsely grated carrot
  • 1 1/2 cups (375 mL) cooked chicken or roast beef or turkey diced
  • 2 tomatoes quartered

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Preparation

Sweet Mustard Dressing:

Whisk together the dressing ingredients and refrigerate until ready to use.

Salad:

Cook bacon until crisp. Drain and cut into 1/2 inch (1 cm) pieces; set aside.

In a large bowl, toss salad greens with 1/4 cup (60 mL) of the dressing and transfer to a large platter or 4 to 6 individual plates.

Top salad greens with onion slices, grated carrot, diced chicken, cooked bacon and tomatoes. Drizzle with more dressing.

Tips

For the adventurous: Use your favourite combination of salad greens from spinach to radicchio. Pour dressing over fresh cooked vegetables such as asparagus, broccoli or carrots. Mix 1/2 cup (125 mL) of the dressing with 1/2 cup (125 mL) sour cream for a crudités dip. Keeps in the refrigerator for days.

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Nutritional information

Per serving
Energy: 278 Calories
Protein: 15 g
Carbohydrate: 15 g
Fat: 19 g
Fibre: 2.2 g
Sodium: 422 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 75 mg
Niacin: 30 %
Selenium: 24 %
Vitamin A: 47 %
Vitamin B6: 22 %