Author Notes: Protein, greens, legumes, vinaigrette, ready to go in 40 minutes -- my kind of summer workday supper. The turkey I use comes from an old school Italian grocery store in my neighborhood. It is made on site so I guess that would make it an artisanal product. However you call it, to my taste this turkey has better flavor and less salt intensity. Other customers buy it sliced as a cold cut. I get a chunk and make salad.
Also my kind of healthy. Hard to go wrong with locally sourced vegetables. Nutrition return is excellent and the olive oil enhances nutrient absorption. - Gourmet Metrics
for the salad dressing:
- 1 2/3 tablespoon vinegar 6% acidity (25ml)
- 1/2 teaspoon kosher sytle flake salt (1.7g)
- 5 tablespoons extra virgin olive oil (75ml)
- fresh parsely, dried herbs, basil, oregano
for the salad:
- 1/2 cup chickpeas (100g)
- 3/4 cups red cabbage (50g), washed & coarsely chopped
- 3 1/2 cups greens or mesclum mix (100g), washed & dried
- 1/2 cup cherry tomatoes (130g), washed & coarsely chopped
- 1 carrot (90g), peeled & grated
- 2 scallions (50g), washed, trimmed, chopped
- 1/3 pound roast turkey (150g), cut into pieces
- Make the dressing in the bottom on a bowl with a 2 quart (2 liter) capacity. Add the vinegar and salt. Let salt dissolve. Then add the olive oil and herbs of choice. Whisk until thoroughly emulsified.
- Put chickpeas and cabbage in first, then greens, then carrot, scallion, and tomato. Substitute a small local tomato in season. Arrange turkey pieces on top. Mix salad just before serving.
- Calories per serving 550. Nutrition information available on blog site.