Turkey Breast Green Salad
A great way to use leftover sliced turkey breast or use thick sliced deli turkey breast for a quick and easy lunch or a light meal for those busy weeknights. Serve with Skinny5 Italian Vinaigrette or other reduced-calorie 5 ingredient dressing, of choice. Recipe links included.
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Ingredients
Meats
- 1 pound deli roasted turkey breast thick sliced or leftover turkey breast sliced
Fresh Vegetables
- 10 ounce container salad greens of choice
- 1 or 2 watermelon radishes or 4 to 6 red radishes
- 1 medium English or regular cucumber[s]
- 1 large purple carrot or 1 orange carrot
Optional
- Skinny5 Italian Vinaigrette or other reduced-calorie dressing, of choice
Ingredients
Meats
Fresh Vegetables
Optional
|
Rate this recipe!
|
Instructions
- Wash salad greens and spin in a salad spinner to remove excess water. Arrange greens on four decorative plates. Set aside.
- Wash cucumber, radishes and carrot. Cut off ends of vegetables and discard. Peel carrot. Using a mandolin, or a very sharp knife, slice vegetables into thin rounds and ribbons as pictured.
- Arrange vegetables on salad greens. Add one-fourth pound of sliced roasted turkey breast to each salad.
- Optional - serve with Skinny5 Italian Vinaigrette or other reduced calorie dressing of choice. Recipe links follow.
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