Refreshing Greek-Style Leftover Turkey Salad
.
Yield
4 servingsPrep
18 minCook
0 minReady
26 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
red wine vinegar
plus 1 tablespoon |
|
| 1 ½ | tablespoons |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
dill weed
freshly chopped, or oregano or 1 teaspoon dried |
*
|
| 1 ½ | teaspoons |
garlic powder
|
|
| ¼ | teaspoon |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 6 | cups |
romaine lettuce
chopped |
*
|
| 12 | ounces |
turkey
cooked and chopped, about 2 2/3 cups |
|
| 1 | large |
tomatoes
chopped, or 2 medium ones |
|
| 1 | medium |
cucumbers
peeled, seeded and chopped, or 2 small ones |
|
| ⅔ | cup |
red onion
finely chopped |
|
| ⅓ | cup |
black olives
ripe and sliced |
*
|
| ½ | cup |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
red wine vinegar
plus 1 tablespoon |
|
| 23 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
dill weed
freshly chopped, or oregano or 1 teaspoon dried |
*
|
| 7.5 | ml |
garlic powder
|
|
| 1.3 | ml |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1.4 | l |
romaine lettuce
chopped |
*
|
| 346.8 | ml/g |
turkey
cooked and chopped, about 2 2/3 cups |
|
| 1 | large |
tomatoes
chopped, or 2 medium ones |
|
| 1 | medium |
cucumbers
peeled, seeded and chopped, or 2 small ones |
|
| 158 | ml |
red onion
finely chopped |
|
| 79 | ml |
black olives
ripe and sliced |
*
|
| 118 | ml |
feta cheese
crumbled |
|
Directions
Add vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl, whisk until well blended.
Mix in lettuce, chicken, tomatoes, cucumber, onion, olives and feta, toss to evenly coat.
Divide among 4 salad plates and serve
