Fresh Vegetable & TURKEY SALAD

This salad recipe can be made with leftover turkey, or a turkey breast or the thinly sliced deli turkey available in the market. Keeping the salad somewhat chunky is part of what makes it good, so here i'll be using the oven roasted thinly sliced deli Turkey with Homemade Italian Dressing, greens and vegetables.


For Italian Dressing:
  • 1/4 cup Lime juice/distilled White Vinegar
  • 3 tablespoons Water
  • 2 teaspoon granulated Sugar
  • 1 teaspoon Garlic salt
  • 1teaspoon Onion salt
  • 1 teaspoon coarsely ground Black Pepper
  • 2 teaspoon minced fresh Parsley OR 1teaspoon dried Parsley flakes
  • 1/2 teaspoon minced fresh Basil OR 1/4 teaspoon dried Basil
  • 1/2 teaspoon minced fresh Oregano OR 1/4 teaspoon dried Oregano
  • 1/2 teaspoon minced fresh Thyme OR 1/4 teaspoon dried Thyme
  • 1/2 cup Extra Virgin Olive Oil

For Italian Dressing:

  1. In a bottle or cruet, shake together all ingredients, except oil until well blended and salts have dissolved.
  2. Add oil and shake to mix.
  3. Store covered in the refrigerator.

For Salad:
  • 4-5 Gluten Free Oven-Roasted thinly sliced Deli Turkey, cut into bite-size pieces
  • 4-5  halved cherry Tomatoes (Sweet Snacking Tomatoes)
  • 1 small green or red sweet Pepper, cut into small bite-size strips(1/2 cup)
  • 1/4 cup thin red Onion wedges
  • 1/2 cup small baby Carrots, cut into small bite-size pieces
  • 1 medium Beet - scrubbed, trimmed and cut into small bite-size pieces
  • 1 jalapeno/green chili, finely chopped
  • 4 cups Romaine & Iceberg blend
  • 1/4 cup Italian Dressing
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 teaspoon Black Pepper
  • Salt
  1. In a large bowl toss Turkey, halved cherry Tomatoes, sweet Pepper, Onions, Beet, jalapeno, Salt and Pepper.
  2. Arrange Greens (Romaine & Iceberg blend) in a salad bowl. 
  3. Top greens with the above Turkey mixture.
  4. Drizzle with dressing.

Good chefs always taste their Recipe.....Go Ahead....And say Wow.


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