Ingredients
For the salad dressing:
▢ ½ teaspoon Dijon mustard
▢ 1 garlic clove crushed
▢ 1 tablespoon balsamic vinegar
▢ ½ cup olive oil
▢ 1 teaspoon dried Italian seasoning
▢ A pinch freshly ground black pepper
▢ Salt to taste
▢ 8 big chunks of turkey 4 for each plate ( leftovers from butterflied roast turkey)
▢ 4 whole coral lettuce leaves
▢ 2 cups of iceberg lettuce leaves roughly chopped
▢ ½ cup pitted olives
▢ 10 cherry tomatoes cut in halves
▢ A handful of rocket leaves
Instructions
To make the salad dressing:
Place all the ingredients for salad dressing in a deep bowl. Mix well.
Place all the ingredients for the salad except turkey in a bowl. Pour the prepared dressing over the salad. Mix well. Season with salt and ground black pepper. Place the salad on a serving plate. Then top with pieces of leftover turkey.
Nutrition
Ingredients
For the salad dressing:
▢ ½ teaspoon Dijon mustard
▢ 1 garlic clove crushed
▢ 1 tablespoon balsamic vinegar
▢ ½ cup olive oil
▢ 1 teaspoon dried Italian seasoning
▢ A pinch freshly ground black pepper
▢ Salt to taste
▢ 8 big chunks of turkey 4 for each plate ( leftovers from butterflied roast turkey)
▢ 4 whole coral lettuce leaves
▢ 2 cups of iceberg lettuce leaves roughly chopped
▢ ½ cup pitted olives
▢ 10 cherry tomatoes cut in halves
▢ A handful of rocket leaves
Instructions
To make the salad dressing:
Place all the ingredients for salad dressing in a deep bowl. Mix well.
Place all the ingredients for the salad except turkey in a bowl. Pour the prepared dressing over the salad. Mix well. Season with salt and ground black pepper. Place the salad on a serving plate. Then top with pieces of leftover turkey.
