Name: Italian Turkey Antipasto Salad with Homemade Vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups cooked turkey breast, sliced or cubed; 8 cups romaine lettuce, chopped; 1 cup cherry tomatoes, halved; 1 cup fresh mozzarella balls (bocconcini), halved; 1/2 cup jarred roasted red peppers, sliced; 1/3 cup Kalamata olives, pitted and halved; 1/4 cup red onion, thinly sliced; 1/4 cup grated Parmesan cheese; 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; 1 teaspoon Dijon mustard; 1 garlic clove, minced; Salt and black pepper, to taste

From craving to table

Instructions

1
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, minced garlic, salt, and pepper to make the vinaigrette. Set aside.
2
In a large salad bowl, combine romaine lettuce, cherry tomatoes, mozzarella balls, roasted red peppers, olives, and red onion.
3
Add the cooked turkey breast to the bowl.
4
Drizzle the vinaigrette over the salad ingredients.
5
Toss gently to coat everything evenly.
6
Sprinkle grated Parmesan cheese over the top.
7
Serve immediately, garnished with extra black pepper or fresh basil if desired.

Italian Turkey Antipasto Salad with Homemade Vinaigrette

Instructions

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