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Fresh Vegetable Turkey Salad

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Submitted by tv40155

YIELD

4 servings

PREP

135 min

COOK

0 min

READY

140 min

Ingredients

1 237
CUP ML CHERRY TOMATOES
halved
1 237
CUP ML MUSHROOMS
quartered *
1 237
CUP ML ZUCCHINI
sliced
½ 118
CUP ML OLIVES
ripe, pitted *
½ 118
CUP ML SWEET RED BELL PEPPERS
strips
½ 118
CUP ML CARROTS
sliced
¼ 59
CUP ML RED ONION
rings
8 1.9
CUPS L MIXED SALAD GREENS
torn *
½ 226.8
POUND G TURKEY BREAST
cut into strips, fully cooked
2 57.8
OUNCES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 284 65% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 1581mg 66%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 26g
Vitamin A 73% Vitamin C 60%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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