Salad Makes the Meal by Wiley Mullins
Author:Wiley Mullins
Language: eng
Format: epub
Publisher: Rodale
Published: 2008-04-28T04:00:00+00:00
Turkey-Potato Salad with
Green Olive Vinaigrette
The potatoes in this salad sop up the rich, sharp taste of the green olives in the vinaigrette. The smoked turkey also plays nicely off the flavorful dressing. Buy a thick slice of smoked turkey at the deli counter and cut it into cubes or slices for this salad.
Serves 4 as an entrée
1/2 pound new potatoes
2 teaspoons white wine vinegar
Salt
2 cups cubed smoked white meat turkey
1 cucumber, peeled and sliced
1 red or green bell pepper, seeded and diced
1 cup halved grape tomatoes
1 cup halved seedless red grapes
1/2 cup chopped celery
1/2 cup chopped red onion
1/2 cup chopped fresh parsley, or 2 tablespoons dried
Black pepper
Green Olive Vinaigrette
8 cups baby spinach or arugula
Cover the potatoes with cold salted water in a saucepan. Bring to a boil, reduce the heat, and simmer until tender when pierced with a small knife, 15 to 25 minutes, depending on size. Let stand until cool enough to handle, then peel and cut into slices. Transfer the warm slices to a bowl, sprinkling each layer with vinegar and salt to taste. Let cool.
Add the turkey, cucumber, bell pepper, tomatoes, grapes, celery, onion, parsley, salt and pepper to taste, and vinaigrette to the potatoes and toss gently. Add the spinach or arugula, toss, and serve. Or serve the potato mixture on top of the greens.
Per serving: 342 calories, 16 g protein, 22 g carbohydrates, 21 g total fat, 3 g saturated fat, 0 mg cholesterol, 6 g dietary fiber, 955 mg sodium
Green Olive Vinaigrette
Serves 4
1/3 cup olive oil
12 green olives, pitted and chopped
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
Salt and pepper to taste
Whisk together all of the ingredients in a small bowl until well combined.
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