Add warm dinner rolls and
a beverage for a quick and easy complete meal. This salad recipe
is great for leftover turkey.
Vegetable
Turkey Salad
- 1/2 pound cherry tomatoes,
sliced
1 cup sliced mushrooms
1 cup thinly sliced zucchini
1/2 cup sliced black olives
1 red bell pepper, seeded and sliced
1/2 cup sliced carrots
1/4 cup red onion, sliced into rings
1 cup prepared Italian dressing
1 head iceberg lettuce, shredded
1 pound chopped cooked turkey
1/2 cup shredded cheddar cheese
- In large plastic or glass
bowl, gently toss together halved cherry tomatoes, sliced mushrooms,
thinly sliced zucchini, sliced black olives, sliced red bell
pepper, peeled, sliced carrots, and sliced red onion rings. Add
Italian salad dressing and toss to coat evenly. Cover; refrigerate
for 2 hours.
- Just before serving, shred
the lettuce; toss with marinated vegetables. Top with chopped
turkey and shredded cheddar cheese.
Makes 6 servings.
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