Small salads make a great side dish for almost any meal, but sometimes I like to put together a large salad as my main lunch meal. One of my favorites is a turkey and Swiss salad. I make this for lunch anytime I have leftover turkey to use up.
You will need the following ingredients to make your turkey and Swiss salad:
- Leftover turkey
- Swiss cheese
- Mix of Romaine and iceberg lettuce
- Spanish olives
- ½ red bell pepper
- ½ medium-sized onion
- 1 cucumber
- Italian salad dressing
Follow these steps to make your turkey and Swiss salad:
Step 1: Wash your Romaine and iceberg lettuce. Pat them dry with a few paper towel sheets.
Step 2: Chop the lettuce into bite-sized pieces and toss it in a large salad bowl. I hate getting a salad at a restaurant and having to cut it with a knife. It only takes a few extra minutes to make sure everything is small enough to go ahead and eat it as soon as you have it prepared.
Step 3: Cut your turkey and Swiss cheese into 1-inch cubes. Toss them into the salad. How much you add depends on how much you have in leftovers.
Step 4: Toss a handful of Spanish olives on top of the salad. I love Spanish olives, but if you prefer black olives, go ahead and use them instead.
Step 5: Wash your bell pepper and onion. Dice and toss into the salad.
Step 6: Wash and cut your cucumber and toss it into your salad. I leave the cucumber skin on because it holds a great deal of nutrition, but if you find it too tough, you can peel it off first.
Step 7: Coat your salad lightly with Italian salad dressing. I like to make my own Italian salad dressing out of oil, vinegar, and Italian spices, but you can use an organic store-bought version if you need to.
Step 8: Toss the salad and serve.
Note: I use all organic vegetables when I make a salad. Supposedly, you don't need to purchase organic if the fruit or vegetable you want to use has a thick skin. Keep this in mind when selecting produce.