Grilled Turkey Salad With Buttermilk Dressing

on

Dinner salads are a refreshing way to use leftover holiday turkey - or cooked turkey breast any time of the year. A few fresh vegetables and garlicky croutons add extra flavor and crunch, and buttermilk dressing brings rich creaminess to round out the dish.
salad recipes

To lighten the dressing a bit, I used low-fat buttermilk and a mixture of light sour cream and Greek yogurt. To make the salad even lighter, go for a simple olive oil and vinegar dressing with a few chopped herbs.
Serves 2 (easily doubled)
Ingredients
For the Dressing
  • 1/4 cup low-fat buttermilk
  • 2 tbsp light sour cream
  • 2 tbsp plain Greek yogurt
  • 1 tbsp white balsamic vinegar
  • 1 tsp finely chopped shallot
  • 1 tsp finely chopped garlic
  • sea salt
  • freshly ground black pepper
For the Salad
  • 2 tsp olive oil, plus more for brushing
  • 1 garlic clove, finely chopped
  • 1/2 cup sourdough bread cubes
  • sea salt
  • freshly ground black pepper
  • 6 oz cooked turkey breast slices
  • 4 cups torn romaine lettuce
  • 1/2 cup peeled, diced cucumber
  • 1/3 cup assorted green and black pitted olives
  • 6 grape tomatoes, sliced in half lengthwise
  • 2 radishes, thinly sliced
  • 1 celery rib, thinly sliced
Preparation
For the Dressing
  1. Whisk the first 6 ingredients (through garlic) in a small bowl. Season with salt and pepper and set aside.
For the Salad
  1. Preheat a toaster oven to 375 degrees F.

    2.
  2. Heat a small, nonstick skillet over medium heat and add 2 teaspoons of olive oil. Add the garlic and sauté 1 minute. Add the bread cubes and stir 1 minute, allowing the bread to soak up the oil and garlic pieces to stick to the cubes.

    3.
  3. Remove the bread cubes to a foil-lined toaster-oven pan and bake until golden brown and slightly crispy, 2-3 minutes. Remove and set aside.

    4.
  4. Heat a grill pan over medium-high heat and brush with olive oil. Add the cooked turkey slices and grill until char marks appear, about 2 minutes per side. Transfer to a cutting board and let cool slightly. Cut crosswise into thin strips.

    5.
  5. Place the lettuce, cucumber, olives, tomatoes, radishes, celery, and turkey strips in a large bowl. Drizzle with half the dressing and toss to combine.
Divide the salads between 2 plates and drizzle with the remaining dressing. Scatter the croutons on top and serve.

Comments

Post a Comment