| 
Makes 6 servings
| 1 |
package (1.25-pound)
turkey breast strips, Jennie-O® |
| 1 |
tablespoon Greek seasoning, Spice
Islands® |
| 2 |
tablespoons lemon juice, ReaLemon® |
| |
Salt and pepper |
| 12 |
cups (about 20 ounces) pre-washed chopped
romaine, Fresh Express® |
| 1/2 |
medium red onion, thinly sliced |
| 2 |
medium tomatoes, diced |
| 1 |
cucumber, seeded and diced |
| 1/2 |
cup pitted kalamata olives, Mazzetti® |
| 1/3 |
cup crumbled feta cheese, Athenos® |
| 3/4 |
cup light roasted garlic balsamic salad dressing,
Bernsteins® |
| 1/4 |
cup fresh oregano leaves |
- Spray a large non-stick skillet with olive oil cooking spray.
Heat skillet over medium-high heat. Add turkey, Greek seasoning,
and lemon juice. Sauté 5 to 7 minutes or until turkey
is cooked through. Adjust seasoning with salt and pepper. Set
aside to cool.
- In a large salad bowl, combine lettuce, red onions, tomatoes,
cucumbers, olives, and cheese. Toss with balsamic dressing.
- Divide salad among chilled serving plates. Top with turkey
strips and garnish with fresh oregano leaves.
Serving Ideas:
Serve with warm or toasted whole wheat pita bread.
|
