Turkey & Goat Cheese Salad
July 27, 2003 Robin R. - Editor
About
A tasty, crisp salad full of greens and protein. I used garlic flavoured goat cheddar cheese. If you are following a Paleo diet and don’t eat dairy products, you can omit the cheese and add more turkey or another vegetable. If you are following a Keto diet consider swapping the carrot with a different, less carb heavy vegetable.
Salad
| Romaine lettuce | 1/2 head | |
| Finely chopped or shredded kale leaves | 1 cup | |
| Green bell pepper | 1/2 ea | |
| Red bell pepper | 1/2 ea | |
| Grated carrot | 1/2 cup | |
| Goat milk cheddar cheese cut into cubes | 1/2 cup | |
| Apple cider vinegar | 1 1/2 Tbsp | |
| Cooked turkey breast | 100 grams | |
| Parsley, fresh or dried | to taste |
Dressing
| Olive oil | 3 Tbsp | |
| Onion powder | 1 1/2 tsp | |
| Garlic powder | 3/4 tsp | |
| Salt | 1/8 tsp (or to taste) | |
| Oregano | to taste |
Directions
- Tear lettuce into bite-sized pieces and arrange on two plates.
- Add kale.
- Cut peppers into thin strips and fan out around perimeter of the pate, alternating red and green. Spread grated carrot in centre.
- Top with chicken and cheese evenly distributed. Garnish with a few sprigs of parsley or sprinkle dried parsley over salads.
- DRESSING: Whisk all ingredients together in a small bowl or measuring cup. Drizzle over salads and serve.
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