Turkey normally hangs in the shadows of classic chicken breast when it comes to protein-packed healthy salad toppers. However, with less saturated fat, cholesterol and total calories per serving than chicken, consider using turkey for more than just Thanksgiving, especially with fantastic, show-stopping left-over turkey ideas like this one on hand.
This low-fat protein-packed salad satisfies all the senses: multi-colored apples, salad leaves and pecans not only create a beautiful color palette to look at, but they also create wonderfully crunchy textures and mouth-watering flavor contrasts that will have you looking forward to this meal all day long.
2 cups left-over cooked turkey meat, sliced into strips
1 small red apple, cored and sliced thinly
1 small green apple, cored and sliced thinly
4 cups mixed salad leaves (try mixing radicchio, Belgian endives, arugula, baby spinach, beet greens, etc. or buy a pre-mixed salad bag)
For the Dressing:
3 Tbsp. extra-virgin olive oil
1 Tbsp. white wine vinegar
Zest & juice of one small orange
1 tsp Dijon mustard
Sea salt and cracked black pepper, to taste
1. In a small bowl, whisk together all of the salad dressing ingredients, seasoning with salt and pepper to taste. Set aside.
2. Place the salad leaves, apples and pecans in a large salad bowl. Lay the turkey strips on top, and drizzle over with the salad dressing. Toss and serve.