Layered Club Salad

Pan fried croutons, fresh veggies, salty bacon, shredded cheese, turkey and ham and a homemade dressing make this Layered Club Salad a fresh and filling winner!

So Much Flavor and Texture!

Springtime always has me craving fresh, fun salads so full of flavor and texture. And this Layered Club Salad is all of those things. It’s all the classic flavors of a good Club Sandwich, but in salad form. Lettuce and tomato keeps things fresh. Shredded cheese, thick cut bacon and cubed turkey and ham give it substance. The pan fried croutons add so much fun texture while the dressing pulls everything together in a salad fit for a meal.

Perfect Presentation

I love serving this salad for a luncheon with friends or a baby shower brunch. The presentation is so pretty! A layered salad like this one, or my Layered Chicken Taco Salad or my Layered Cornbread Salad always look as enjoyable as they taste.

A Salad that Makes a Meal

This club salad also makes a great midweek meal with the kids. It’s got plenty of protein to fill everyone up and loads of interesting flavors and textures.

And the dressing is so peppy, with Dijon mustard for a little kick. You can always adjust to your liking, too, by adding sliced hard boiled egg, switching out cheeses. There are so many possibilities.

It’s your favorite club sandwich in a refreshing and filling salad you’ll love.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Thick cut bacon
• Cubed baguette
• Reserved bacon grease (or olive oil)
• Garlic powder
• Kosher salt
• Ground black pepper
• Mayonnaise
• Whole grain Dijon mustard
• Apple cider vinegar
• Salt and pepper
• Chopped romaine lettuce
• Shredded Monterey jack and cheddar cheese
• Diced thick-cut ham
• Diced thick-cut turkey
• Fresh tomato

Supplies:

• Large skillet
• Medium mixing bowl
• Large clear serving bowl

How to Make Layered Club Salad

• Cook the Bacon: In a large skillet over medium-low heat, cook the bacon until crisp, about 8 minutes, reserving the bacon drippings. Remove the cooked bacon to a paper towel-lined plate to cool. Once cool, chop the bacon into chunks.
• Make the Croutons: With the bacon drippings still in the skillet, turn the heat to medium and add the 5 cups of cubed baguette. Toss to coat the bread in the bacon grease. Sprinkle the bread with 1 teaspoon garlic powder, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper and toss to coat.
• Let the bread toast in a single layer, stirring often, until each cube is golden and toasted on all sides, about 5-8 minutes. Remove to a bowl.
• Make the Dressing: Add the mayonnaise, Dijon mustard and apple cider vinegar to a medium mixing bowl. 

• Whisk until well combined and creamy. Salt and pepper to taste.
• Layer the Salad: In a large clear bowl, place a third of the croutons in the bottom of the bowl.
• Begin layering half of the salad ingredients in the following order: lettuce, cheese, ham, turkey, bacon, and tomatoes. 

• Drizzle the tomatoes with half of the dressing. Top the dressing with half of the remaining croutons. Repeat the layers with the remaining lettuce, cheese, ham, turkey, bacon, and tomatoes.

• Top with the remaining croutons.

Storage

This layered salad can be covered and stored in the refrigerator until ready to serve or for up to 2 days. The croutons are best enjoyed fresh while they’re crisp, but they do refrigerated nicely with this salad since they’re not tossed in the dressing. They will slightly soften when refrigerated, but will still have a nice crunch with an easy chew when enjoyed.

If you make this Layered Club Salad, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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