Monday, May 25, 2015

Oven Roasted Turkey Salad

Oven Roasted Turkey Salad ||

As promised, a new salad each Monday this month in honor of #NationalSaladMonth. In case you missed the previous posts this month they were: Spring Salad II, Bacon Apple & Cheddar Salad, and Black & Blue Salad

Oven Roasted Turkey Salad ||

Don't worry, just because May is nearing it's end, this doesn't mean the end of salad posts. Summer is just around the corner so I'm just getting started!

Chances are, if you cook a turkey you are bound to have leftovers. I roasted a small half turkey breast (which I'll be sharing the recipe for soon) and we ate off of it for days. But, it makes great leftovers and protein option for salads. Leftover chicken or pre-cooked turkey breast will work just as nicely.

Oven Roasted Turkey Salad ||

This salad is pretty straight forward, but I decided to get a little fancy with a homemade Cranberry Vinaigrette. Hopefully my posts this month have inspired you to get creative and eat more salads.

I'm really excited about my photo background from Erickson Woodworks you see pictured. It was a "gift" (I picked it out and ordered it - haha) from my husband for our Anniversary. This is their Distressed White and the other side is Shabby Chic. It was so hard to make a selection - I seriously want one of everything!

Oven Roasted Turkey Salad ||
Oven Roasted Turkey Salad
Makes 1 serving

  • 3 c. baby spring mix, loosely packed
  • 1/2 medium pear, thinly sliced
  • 3 oz. cooked turkey breast, diced
  • 1 1/2 Tbsp. crumbled blue cheese
  • 2 Tbsp. walnut pieces, toasted
  • 1 Tbsp. dried tart cherries (or cranberries)


Layer all ingredients on a plate. Served with Cranberry Vinagrette

You can also find me on Facebook and Pinterest.

Nutrition Facts:
Makes 1 serving  • 1 serving (Salad Only) = 9 Weight Watchers points+  OR Simple Recipe Math = 7 points+
Calories: 346  • Fat: 14 g • Carbs: 22 g • Fiber: 5 g • Protein: 36 g • Sugar: 10 g • Sodium: 311 mg • Cholesterol: 121 mg 

No comments:

Post a Comment