Name: Lean Turkey and Provolone Chopped Salad with Crispy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Lean Turkey Breast; 1 oz Provolone Cheese; 2 cups Mixed Salad Greens; 0.5 cup Cherry Tomatoes; 0.5 cup Cucumber; 0.5 cup Red Bell Pepper; 0.5 cup Roasted Cauliflower; 0.5 tbsp Extra Virgin Olive Oil; 1 tbsp Balsamic Vinegar

Lean Turkey and Provolone Chopped Salad with Crispy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Provolone Chopped Salad with Crispy Vegetables

Savor a vibrant chopped salad featuring lean turkey breast and creamy provolone, tossed with crisp mixed vegetables and a light drizzle of olive oil and balsamic vinegar. This refreshing dish offers a satisfying crunch and a harmonious blend of flavors perfect for a balanced meal any time of day.

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NUTRITION

Protein

36.5g

Fat

15.4g

Carbs

15.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Turkey Breast

1 oz Provolone Cheese

2 cups Mixed Salad Greens

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

0.5 cup Red Bell Pepper

0.5 cup Roasted Cauliflower

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

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PREPARATION

1
Preheat your oven to 400°F.
2
Place cauliflower florets on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Roast for 15-20 minutes until crispy and tender.
3
While the cauliflower is roasting, chop the lean turkey breast into bite-sized pieces and dice the provolone cheese.
4
In a large bowl, combine mixed salad greens, halved cherry tomatoes, diced cucumber, and chopped red bell pepper.
5
Add the turkey, provolone, and roasted cauliflower to the bowl.
6
Drizzle with balsamic vinegar and toss gently to coat all ingredients evenly.
7
Serve immediately and enjoy your nutrient-packed, vibrant chopped salad.