Warm Turkey Club Salad with Sweet Dried Herb Dressing
Posted in: Lunch Ideas, Salad Ideas | 11 Comments
I bought some shaved turkey breast deli meat last week. You know, the thin sliced pre-packaged kind. I’m not quite sure why, the husband and toddler are both ham people and there is no way I’m going to eat this package of deli meat before it goes bad.
To make it worse it’s more chipped then sliced and I hate that on my sandwiches (I’m really starting to show you my food quirks, aren’t.) So what do I do with it?
Well… use it for my tastiest, simplest salad yet!
OK, so I’m talking it up a bit but is all seriousness I enjoyed EVERY bite of this salad and I can’t wait to make it again. I love it when a simple idea taste so good!
Warm Turkey Club Salad 
- 2-3 cups of your favorite greens (I used baby spinach leaves)
- 1 large tomato cut in chunks
- ~ 6 small slices lean deli turkey meat (51g)
- 1 tbsp real bacon bits
- 2 tbsp Sweet Dried Herb Dressing (recipe below)
- non-stick cooking spray
Pile the greens on a plate and top with the tomato.
Roll and cut the turkey meat (or in my case, chop it).
Spray a small nonstick skillet with non-stick cooking spray. Warm the turkey and bacon bits over medium high heat until warm and the turkey just starts to get brown on the edges.
Top the greens with the warm turkey and bacon. Drizzle with dressing. Enjoy!
Sweet Dried Herb Dressing
Note: Makes 3 servings
- 2 tbsp unflavored non-fat yogurt
- 1 tbsp honey (21g)
- 1 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- 1 tsp olive oil
- 1 tsp dried parsley
- ¼ tsp each garlic powder, onion powder, mustard powder, dried basil, dried chives
- Pinch of Kosher Salt & Pepper
Whisk all ingredients together and let sit for a few minutes before using.
The dressing makes about 7 tbsp, I’m counting 2 tbsp as a serving. Each serving has about 45 calories, 2g of fat.
| Servings | Amount per Serving | Calories | Fat | Fiber | WWPs |
|---|---|---|---|---|---|
| 1 | salad with 2tbsp dressing | 180 | 5g | 7g | 3 |
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I was trying to figure out what to have for dinner (I swear, the local pizza place was ALMOST on redial), when I saw this. Less than 20 minutes later, I had this on the table! That’s what I love about your recipes. Very practical, and you use stuff that most people have on hand. Brilliant.
Again, thanks for sharing! Tomorrow, I’m making the stuffed zucchini recipe. I’ll let you know how it goes.
Ok, that just CRACKED me up! I just posted it like 20 minutes before you commented! LOL Well I am SO HAPPY you like it and that I saved you from the order in. :~)
All I do is post what I eat! And what I eat is what I have on hand so your comment makes perfect sense.
Hope you like the zucchini!
Haha! I must have literally seen it the minute you posted it! At least that’s when my Google Reader picked it up. Well there ya go, a perfect 20 minute recipe. And plenty of shaved turkey in my fridge :)
Oh, I meant to add that I used Hormel Center Cut Bacon in place of the bacon bits, since I didn’t have any on hand. I cooked 2 pieces in the toaster oven (each slice is 1 point) patted dry and crumbled into the salad. I think my husband’s salad got most of it, but figured it would probably add a point to the serving. For a point a slice, it’s darn good bacon!
That looks so good! I love it when you can throw stuff together and it comes out as a favorite!
Roni…I buy the pre-packaged deli turkey all the time, and I live alone and eat alone (unless the grandies are here), and my turkey never goes bad. I use it a LOT in salads too…but I also use it on a sandwich occasionally also. The “date” on the package is simply the last date the store can sell it…it doesn’t mean that it goes bad on the day after that date.
I love adding turkey to my salads but always hated that it was cold. For some reason I never thought of warming it up in a pan before (duh!). Anyway, the burnt/crispy bits gave it so much more flavor. Thanks for the recipe! I might throw in some dried cranberries next time.
I have a salad dressing recipe that would be great with this ……
1 large garlic clove, minced
1/3 cup light mayo
1/3 cup light sour cream
2/3 cup low fat buttermilk
2 tbsp rice wine vinegar
a pinch of salt pepper and basil
2 tbsp finely grated parmesan cheese
Whisk all ingredients in a bowl.
Makes about 1 1/2 cups, keep refridgerated for up to 3 weeks
41 caleries per 2 tbsp serving
This is kind of like a ranch dressing
Thanks Sheryl!!!
If I’m just cooking for me, can I store the extra dressing in the fridge?
I made it just for me and saved the dressing. :) It does separate so before you use it again, just whisk.