Name: Chopped Turkey and Veggie Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 ounces Roasted Turkey Breast, chopped; 2 cups Romaine Lettuce, chopped; 1/2 cup Cucumber, diced; 1/2 cup Cherry Tomatoes, halved; 1/4 cup Red Bell Pepper, diced; 1.5 tablespoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 teaspoon Dijon Mustard

Nutrition

Per serving

278 calories

Protein: 13g; 18% of calories
Carbs: 11g; 15% of calories
Fat: 22g; 67% of calories

Ingredients

8 items

1¼ ounces Roasted Turkey Breast, chopped
2 cups Romaine Lettuce, chopped
½ cup Cucumber, diced
½ cup Cherry Tomatoes, halved
¼ cup Red Bell Pepper, diced
1½ tablespoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 teaspoon Dijon Mustard

Instructions

Prep 10 min · Cook 30 min

Prepare the vegetables by chopping the romaine lettuce, dicing the cucumber and red bell pepper, and halving the cherry tomatoes.
Cut the roasted turkey breast into small, bite-sized cubes.
In a small mixing bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until the dressing is fully emulsified.
Place the chopped romaine in a large salad bowl and top with the diced turkey, cucumber, tomatoes, and bell peppers.
Drizzle the lemon vinaigrette over the salad ingredients.
Toss everything together thoroughly to ensure the dressing is evenly distributed.
Finish with a sprinkle of sea salt and freshly cracked black pepper to taste before serving.

Nutrition

Ingredients

Instructions

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