Turkey Gazpacho Salad
A delightful salad full of textures and flavors! Enjoy it as the main dish or as a light meal served over mixed greens.
Servings: 8
Ingredients
For the Dressing
- ⅔ cup mayonnaise
- ¾ cup crème fraîche
- ¼ cup sun-dried tomato pesto
- 1 tablespoon balsamic vinegar
- 2 medium garlic cloves minced
- ⅓ cup chopped fresh basil leaves finely chopped
For the Salad
- 2 roasted red bell peppers thinly sliced
- ½ medium red onion diced
- 1 small English cucumber quartered, seeded and sliced
- 1 cup cherry tomatoes halved
- 3 cups croutons Homemade or store bought
- 1 ½ pounds cooked turkey meat shredded or diced
- ¼ cup pitted and sliced Kalamata olives
- 2 tablespoons chopped fresh flat-leaf parsley
- Kosher salt
- Freshly ground black pepper
Instructions
For the Dressing
- In a medium bowl, combine the mayonnaise, crème fraîche, pesto, balsamic vinegar, garlic and basil; set aside. (Dressing can be made up to 2 days in advance and kept in an airtight container in the refrigerator.)
For the Salad
- In a large bowl, add half of each of the following-- peppers, onion, cucumber, tomatoes, and croutons. Spoon half of the dressing on top of the vegetable mixture. Add the turkey meat and toss to combine. Season to taste with kosher salt and freshly ground black pepper.
- Pile the salad into a large serving dish, then top with the remaining vegetables. Garnish with olives and parsley and serve the remaining dressing on the side. Enjoy!
Nutrition
Calories: 412kcal | Carbohydrates: 15g | Protein: 27g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 559mg | Potassium: 383mg | Fiber: 2g | Sugar: 3g | Vitamin A: 562IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 2mg
