Lean Deli Meat and Provolone Chopped Salad with Crispy Greens and Zesty Herb Vinaigrette

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

Lean Deli Meat and Provolone Chopped Salad with Crispy Greens and Zesty Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Lean Deli Meat and Provolone Chopped Salad with Crispy Greens and Zesty Herb Vinaigrette

Enjoy a vibrant, protein-packed chopped salad that marries lean deli turkey and creamy provolone with a mix of fresh spinach and kale for that satisfying crunch. Crispy baked kale adds texture, while a zesty herb vinaigrette elevates the flavors, making this salad a balanced, energizing meal perfect for any time of day.

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NUTRITION

392kcal
Protein
34.0g
Fat
16.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Turkey Deli Meat

1 oz Provolone Cheese

2 cups Baby Spinach

1 cup Kale

1/4 cup Roasted Chickpeas

1/2 cup Cherry Tomatoes

1 tbsp Zesty Herb Vinaigrette

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PREPARATION

  • 1

    Preheat your oven to 350°F if your kale isn’t pre-roasted. Toss kale leaves lightly with a touch of olive oil, salt, and pepper, then spread them on a baking sheet. Bake for about 10-12 minutes until crispy.

  • 2

    While the kale crisps up, chop the lean turkey deli meat and provolone cheese into bite-sized pieces.

  • 3

    In a large bowl, combine baby spinach, the baked crispy kale, roasted chickpeas, and cherry tomatoes.

  • 4

    Add the chopped turkey and provolone to the greens.

  • 5

    Drizzle the zesty herb vinaigrette over the salad and gently toss to combine, ensuring that every ingredient is lightly coated.

  • 6

    Serve immediately and enjoy this balanced, protein-rich salad.

Lean Deli Meat and Provolone Chopped Salad with Crispy Greens and Zesty Herb Vinaigrette

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

Lean Deli Meat and Provolone Chopped Salad with Crispy Greens and Zesty Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Lean Deli Meat and Provolone Chopped Salad with Crispy Greens and Zesty Herb Vinaigrette

Enjoy a vibrant, protein-packed chopped salad that marries lean deli turkey and creamy provolone with a mix of fresh spinach and kale for that satisfying crunch. Crispy baked kale adds texture, while a zesty herb vinaigrette elevates the flavors, making this salad a balanced, energizing meal perfect for any time of day.

NUTRITION

392kcal
Protein
34.0g
Fat
16.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Turkey Deli Meat

1 oz Provolone Cheese

2 cups Baby Spinach

1 cup Kale

1/4 cup Roasted Chickpeas

1/2 cup Cherry Tomatoes

1 tbsp Zesty Herb Vinaigrette

PREPARATION

  • 1

    Preheat your oven to 350°F if your kale isn’t pre-roasted. Toss kale leaves lightly with a touch of olive oil, salt, and pepper, then spread them on a baking sheet. Bake for about 10-12 minutes until crispy.

  • 2

    While the kale crisps up, chop the lean turkey deli meat and provolone cheese into bite-sized pieces.

  • 3

    In a large bowl, combine baby spinach, the baked crispy kale, roasted chickpeas, and cherry tomatoes.

  • 4

    Add the chopped turkey and provolone to the greens.

  • 5

    Drizzle the zesty herb vinaigrette over the salad and gently toss to combine, ensuring that every ingredient is lightly coated.

  • 6

    Serve immediately and enjoy this balanced, protein-rich salad.