Cherry-Topped Turkey & Greens Salad
Ingredients
- ¼ cup Mariani Nuts & Cherries Topper (about 30 g)
- 4 oz grilled turkey breast, sliced (about 113 g; leftovers or deli-style is fine)
- 4 cups baby spinach or mixed greens (about 120 g)
- ½ cup strawberries, sliced (about 75 g)
- ½ cup cucumber, thinly sliced (about 60 g)
- 2 tbsp goat cheese or feta, crumbled (about 20 g)
- ⅛ medium red onion, very thinly sliced (about 15 g, optional)
- FOR THE BALSAMIC HONEY DRESSING
- 2 tbsp balsamic vinegar (30 ml)
- 2 tbsp extra-virgin olive oil (30 ml)
- 1 tsp honey or maple syrup (5 ml)
- ¼ tsp dry mustard powder or ½ tsp Dijon mustard
- Pinch of fine salt, plus black pepper to taste
Instructions
- Whisk the balsamic vinegar, olive oil, honey, mustard, salt, and pepper in a small bowl until smooth.
- In a large bowl, combine greens, strawberries, cucumber, red onion if using, and turkey.
- Add about half the dressing and toss gently to coat.
- Divide between two plates. Top with the crumbled cheese and a generous sprinkle of the Mariani Nuts & Cherries Topper. Serve with remaining dressing on the side.
- Little upgrade: Add 1 tsp lemon zest to the dressing or a few basil leaves for a fresh lift.
