YOUR SOLIN GENERATED RECIPE
Turkey and Veggie Sub Salad
Sliced roasted turkey and crisp garden vegetables tossed in a zesty oregano vinaigrette for a crunchy and refreshing high-protein meal.
INGREDIENTS
4 oz roasted turkey breast
2 cup romaine lettuce
0.5 cup cucumber
0.5 cup cherry tomatoes
0.25 cup red onion
0.25 cup green bell pepper
2 tbsp banana peppers
0.25 cup chickpeas
0.5 oz feta cheese
0.25 tbsp extra virgin olive oil
2 tbsp red wine vinegar
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Wash and dry the romaine lettuce, then chop it into bite-sized pieces and place it in a large mixing bowl.
Dice the roasted turkey breast into half-inch cubes and add to the bowl.
Halve the cherry tomatoes, dice the cucumber and green bell pepper, and thinly slice the red onion.
Add the prepared vegetables, chickpeas, and banana peppers to the bowl with the lettuce and turkey.
In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until emulsified.
Drizzle the vinaigrette over the salad and toss thoroughly to ensure every ingredient is coated.
Top with crumbled feta cheese and serve immediately, or portion into meal prep containers for later.