Meals Matter

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Contributed By: debbieallen
Debbie Allen, RD

The provolone cheese, turkey and basil in the salad topped with the balsamic vinaigrette, make this salad big on flavor while keeping the calories reasonable.

Ingredients

1/2 Head romaine lettuce

1/2 Head iceberg lettuce

3 Green onions, sliced thin

3 Medium tomatoes, diced fine

1/4 cup Fresh basil, chopped fine

4 oz Provolone cheese, sliced into thin strips

8 oz Deli turkey or 1 cooked chiken breast, sliced into thin strips

1/4 cup Black, pitted olives

Lite Vinaigrette Dressing

Vinaigarette:

2 tbsp Olive oil

1 tsp Chopped garlic

1 tsp Dijon mustard

1/4 cup Balsamic vinegar

2 tbsp Water

1/2 tsp Fresh black pepper

Preparation

SALAD

1. Slice lettuce in food processor with slicing blade or slice into thin strips with chopping knife. Place in large salad bowl

2. Add sliced green onions, chopped tomatoes, chopped basil, cheese, turkey/chicken and olives

3. Toss with vinaigarette dressing and serve immediately

VINAIGRETTE

1. Whisk all ingredients in small bowl, cover until ready to use

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