YOUR SOLIN GENERATED RECIPE
Lean Turkey and Provolone Chopped Salad with Fresh Vegetables and Zesty Herb Vinaigrette
Savor the refreshing crunch of mixed fresh vegetables tossed with lean chopped turkey and provolone cheese, all dressed in a zesty herb vinaigrette that elevates this nourishing salad to a new level of flavor and satisfaction.
INGREDIENTS
4 oz Lean Turkey Breast, cooked
1 oz Provolone Cheese
2 cups Romaine Lettuce
1/2 cup Cherry Tomatoes
1/2 cup Cucumber, sliced
1/2 medium Red Bell Pepper
1/4 cup Red Onion, thinly sliced
1 tbsp Extra Virgin Olive Oil
1 tbsp Red Wine Vinegar
1 tbsp Fresh Mixed Herbs
1 tbsp Fresh Lemon Juice
Salt and Pepper to taste
PREPARATION
Chop the romaine lettuce, cherry tomatoes, cucumber, red bell pepper, and red onion into bite-sized pieces and place them in a large salad bowl.
Dice or shred the cooked lean turkey breast and cut the provolone cheese into small cubes or strips, then add them to the bowl.
In a small jar or bowl, combine the extra virgin olive oil, red wine vinegar, fresh mixed herbs, and lemon juice. Whisk or shake well to create the zesty herb vinaigrette. Season with salt and pepper to taste.
Drizzle the vinaigrette evenly over the salad and gently toss to ensure all ingredients are well coated.
Serve immediately and enjoy this fresh, balanced salad perfect for any meal of the day.