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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!
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch
Cuisine Any
Servings 4 servings
Calories 343 kcal

Ingredients
  

  • 1 bag 14 oz ea., Sunflower Crunch Salad Kit
  • 1 bag Classic Coleslaw mix
  • 16 oz precooked turkey breast cut into cubes

Instructions
 

  • 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.

Notes

  • 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. 

Nutrition

Serving: 1/4 of the recipeCalories: 343kcalCarbohydrates: 21gProtein: 27gFat: 17gFiber: 4gSugar: 13g
Keyword salad, Sunflower, Turkey
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