Lean Turkey and Provolone Crispy Vegetable Salad with Tangy Red Wine Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey and Provolone Crispy Vegetable Salad with Tangy Red Wine Vinaigrette

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Provolone Crispy Vegetable Salad with Tangy Red Wine Vinaigrette

Enjoy a vibrant, light salad featuring lean turkey, melted provolone, and an assortment of crispy vegetables tossed in a bright red wine vinaigrette for a balanced meal. This hearty yet refreshing plate delivers a satisfying crunch with every bite, perfect for any time of the day.

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NUTRITION

321kcal
Protein
40.8g
Fat
14.5g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Turkey Breast

1 oz Provolone Cheese

2 cups Mixed Salad Greens

1/2 medium Red Bell Pepper

1/2 cup Cucumber, sliced

1 tbsp Red Wine Vinegar

1 tsp Extra Virgin Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly season the lean turkey breast slices with salt and pepper.

  • 2

    Sauté the turkey until warmed through and lightly crisped on the edges, about 3-4 minutes per side. Once cooked, quickly slice into strips.

  • 3

    In a large bowl, combine the mixed salad greens, sliced red bell pepper, and cucumber slices.

  • 4

    Tear the provolone cheese into bite-sized pieces and add to the salad.

  • 5

    In a small bowl, whisk together the red wine vinegar and extra virgin olive oil, then season with a pinch of salt and freshly ground pepper to create the vinaigrette.

  • 6

    Drizzle the tangy red wine vinaigrette over the salad and toss gently to coat all ingredients evenly.

  • 7

    Top the salad with the warm turkey strips and serve immediately for a delightful mix of textures.

Lean Turkey and Provolone Crispy Vegetable Salad with Tangy Red Wine Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey and Provolone Crispy Vegetable Salad with Tangy Red Wine Vinaigrette

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Provolone Crispy Vegetable Salad with Tangy Red Wine Vinaigrette

Enjoy a vibrant, light salad featuring lean turkey, melted provolone, and an assortment of crispy vegetables tossed in a bright red wine vinaigrette for a balanced meal. This hearty yet refreshing plate delivers a satisfying crunch with every bite, perfect for any time of the day.

NUTRITION

321kcal
Protein
40.8g
Fat
14.5g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Turkey Breast

1 oz Provolone Cheese

2 cups Mixed Salad Greens

1/2 medium Red Bell Pepper

1/2 cup Cucumber, sliced

1 tbsp Red Wine Vinegar

1 tsp Extra Virgin Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly season the lean turkey breast slices with salt and pepper.

  • 2

    Sauté the turkey until warmed through and lightly crisped on the edges, about 3-4 minutes per side. Once cooked, quickly slice into strips.

  • 3

    In a large bowl, combine the mixed salad greens, sliced red bell pepper, and cucumber slices.

  • 4

    Tear the provolone cheese into bite-sized pieces and add to the salad.

  • 5

    In a small bowl, whisk together the red wine vinegar and extra virgin olive oil, then season with a pinch of salt and freshly ground pepper to create the vinaigrette.

  • 6

    Drizzle the tangy red wine vinaigrette over the salad and toss gently to coat all ingredients evenly.

  • 7

    Top the salad with the warm turkey strips and serve immediately for a delightful mix of textures.