Fresh Vegetable Turkey Salad
Yield
4 servingsPrep
135 minCook
0 minReady
140 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
salad dressing, italian
|
|
| 1 | cup |
cherry tomatoes
halved |
|
| 1 | cup |
mushrooms
quartered |
*
|
| 1 | cup |
zucchini
sliced |
|
| ½ | cup |
olives
ripe, pitted |
*
|
| ½ | cup |
sweet red bell peppers
strips |
|
| ½ | cup |
carrots
sliced |
|
| ¼ | cup |
red onion
rings |
|
| 8 | cups |
mixed salad greens
torn |
*
|
| ½ | pound |
turkey breast
cut into strips, fully cooked |
|
| 2 | ounces |
cheddar cheese
mild, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
salad dressing, italian
|
|
| 237 | ml |
cherry tomatoes
halved |
|
| 237 | ml |
mushrooms
quartered |
*
|
| 237 | ml |
zucchini
sliced |
|
| 118 | ml |
olives
ripe, pitted |
*
|
| 118 | ml |
sweet red bell peppers
strips |
|
| 118 | ml |
carrots
sliced |
|
| 59 | ml |
red onion
rings |
|
| 1.9 | l |
mixed salad greens
torn |
*
|
| 226.8 | g |
turkey breast
cut into strips, fully cooked |
|
| 57.8 | ml/g |
cheddar cheese
mild, shredded |
|
Directions
Pour dressing over tomatoes, mushrooms, zucchini, olives, red papper, carrot and onions; cover.
Refrigerate 1 to 2 hours to marinate.
Toss vegetable mixture with greens.
Top with turkey and cheese.
Serve with additional dressing if desired.
