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BellaOnline's Healthy Foods Editor

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Healthy Salad with Turkey and Swiss

Guest Author - Alicia Bodine

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

  • red bell pepper

  • 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.
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Content copyright © 2014 by Alicia Bodine. All rights reserved.
This content was written by Alicia Bodine. If you wish to use this content in any manner, you need written permission. Contact Megan Mignot for details.

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