Ingredients
| 1 (17.6-oz) package | Jennie-O Turkey Store | |
| Turkey Breast Strips | ||
| 2 tsp | CARAPELLI® extra virgin olive oil | |
| Greek seasoning | ||
| 1 head | romaine lettuce, coarsely chopped | |
| 1 small | cucumber, peeled, seeded and sliced | |
| 1 cup | garbanzo beans, drained and rinsed | |
| 1/2 cup | PELOPONNESE® pitted kalamata olives | |
| 1/2 cup | PELOPONNESE® roasted sweet peppers, sliced | |
| 1/2 cup | thinly sliced red onion | |
| 1/2 cup |
reduced fat Italian or Greek vinaigrette salad dressing |
|
| 1/2 cup | crumbled feta cheese | |
| Fresh oregano sprigs, if desired | ||
| Lemon peel, if desired | ||
Directions:
In large skillet over medium-high heat, saute turkey in olive oil 12 to 15 minutes or until lightly browned. Sprinkle with Greek seasoning. Remove turkey from skillet and set aside to cool slightly.
Meanwhile, in large bowl, combine lettuce, cucumber, beans, olives, peppers, and red onion. Lightly toss with dressing. Top salad with cooked turkey strips and crumbled feta cheese.
If desired, garnish with fresh oregano and lemon peel.
Makes 4 servings.
