Food Prep: Sunflower Crunch Salad with Turkey
Roni Noone
Food Prep: Sunflower Crunch Salad with Turkey is the easiest and cheapest way to make lunch ahead for the week. Three store-bought ingredients and you are good to go!
Prep Time 10 minutes mins
Total Time 10 minutes mins
Servings 4 servings
Calories 343 kcal
1 bag 14 oz ea., Sunflower Crunch Salad Kit 1 bag Classic Coleslaw mix 16 oz precooked turkey breast cut into cubes
Combine the two bags of salad mix, toss with the dressing and toppings from the kit and toss together.
1 bag, 1 bag Classic Coleslaw mix, 16 oz precooked turkey breast cut into cubes
Separate into 4 serving containers.
Cube the precooked turkey and top each salad with 4oz.
Top and refrigerate until ready to eat.
Depending on how fresh the salad bags are these can easy last up to a week in the fridge. Make on Sunday and have lunch ready all week!
Any salad kit would work, of course. Try to spread your favorite with a bag of coleslaw or other mixed greens based on the veggies in the kit.
Serving: 1 /4 of the recipe Calories: 343 kcal Carbohydrates: 21 g Protein: 27 g Fat: 17 g Fiber: 4 g Sugar: 13 g
Keyword salad, Sunflower, Turkey