Mediterranean Turkey Chopped Salad
Traditional Mediterranean ingredients made with a lemony yogurt dressing.
Prep Time: 15 minutes (plus 15 minutes to chill) | Cook Time: 10 minutes | Total Time: 25 minutes (plus 15 minutes to chill) | Servings: 6
Ingredients:
Dressing:
- ¼ cup lemon juice
- 1 tablespoon Simply Nature Organic Wildflower Honey
- 1½ teaspoons ground Stonemill Sea Salt Grinder
- ½ cup Carlini Pure Olive Oil
- 1 teaspoon lemon zest
- 1 cup Simply Nature Organic Whole Milk Plain Yogurt
- ¼ teaspoon ground Stonemill Peppercorn Grinder
- 2 teaspoons Stonemill Oregano
Salad:
- 2 red bell peppers
- 5 ounces Simply Nature Organic Spring Mix
- 5 cups shredded romaine lettuce
- 1 cup halved grape tomatoes
- 2 4-ounce packages Happy Farms Preferred Feta Crumbles
- ½ cup drained and chopped Specially Selected Kalamata Olives
- 1 cup diced seedless cucumber
- 1 cup sliced red onion
- 2 7-ounce packages Lunch Mate or Never Any! Turkey, sliced into strips
Directions:
- For the dressing: In a medium bowl, whisk together lemon juice, honey and salt, until salt and honey are dissolved. Slowly add olive oil until emulsified. Add the rest of the ingredients and whisk until combined. Refrigerate.
- Place peppers over an open flame on stove top. Cook until blisters form and skin turns black. With tongs, rotate peppers until all sides are evenly blackened. Place in a bowl and cover with plastic wrap for 10 minutes.
- Rinse peppers under cold water to remove the blackened skin. Remove the stem and seeds. Refrigerate for 15 minutes. Slice into thin strips.
- Reserve a small quantity of each ingredient for garnish. In a large bowl, toss all ingredients until well combined. Add dressing to taste; toss.
Recipe Courtesy of Chef Linsey, ALDI Test Kitchen