Grilled Turkey Salad
Grilled Turkey Salad With Buttermilk Dressing
Grilled turkey salad to dinner are a refreshing way to use leftover holiday turkey – or cooked turkey breast any time of the year. A few fresh vegetables and garlicky croutons add extra flavor and crunch
and buttermilk dressing brings rich creaminess to round out the dish.
To lighten the dressing a bit, I used low-fat buttermilk and a mixture of light sour cream and Bulgarian yogurt. To make the salad even lighter, go for a simple olive oil and vinegar dressing with a few chopped herbs.
Ingredients for Grilled Turkey Salad With Buttermilk Dressing:
| For the Dressing 1/4 cup low-fat buttermilk 2 tbsp light sour cream 2 tbsp plain Bulgarian yogurt 1 tbsp white balsamic vinegar 1 tsp finely chopped shallot 1 tsp finely chopped garlic sea salt freshly ground black pepper | For the Salad 2 tsp olive oil, plus more for brushing 1 garlic clove, finely chopped 1/2 cup sourdough bread cubes sea salt freshly ground black pepper 6 oz cooked turkey breast slices 4 cups torn romaine lettuce 1/2 cup peeled, diced cucumber 1/3 cup assorted green and black pitted olives 6 grape tomatoes, sliced in half lengthwise 2 radishes, thinly sliced 1 celery rib, thinly sliced |
Preparation:
For the Dressing
Whisk in a small bowl the first 6 ingredients (through garlic). Season with salt and pepper and set aside.
For the Salad
Preheat a toaster oven to 375 degrees F.
Heat a small, nonstick skillet over medium heat and add 2 teaspoons of olive oil. Add the garlic and sauté 1 minute. Add the bread cubes and stir 1 minute, allowing the bread to soak up the oil and garlic pieces to stick to the cubes.
Remove the bread cubes to a foil-lined toaster-oven pan and bake until golden brown and slightly crispy, 2-3 minutes. Remove and set aside.
Heat a grill pan over medium-high heat and brush with olive oil. Add the cooked turkey slices and grill until char marks appear, about 2 minutes per side. Transfer to a cutting board and let cool slightly. Cut crosswise into thin strips.
Place the lettuce, cucumber, olives, tomatoes, radishes, celery, and turkey strips in a large bowl. Drizzle with half the dressing and toss to combine.
Divide the salads between 2 plates and drizzle with the remaining dressing. Scatter the croutons on top and serve.
That is all. It remains to enjoy your light and delicious dinner with grilled turkey salad with buttermilk dressing
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