Spinach and Turkey Salad With Cucumber Feta Dressing Recipe

Name: Spinach and Turkey Salad With Cucumber Feta Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cucumber, peeled, seeded and halved lengthwise; ⅓ cup plain yogurt; ¼ cup olive oil; 1 tablespoon red wine vinegar; 2 tablespoons fresh dill, chopped; ½ teaspoon salt; ¼ teaspoon black pepper; 14 lb feta cheese, crumbled; 1 12 lbs fresh spinach, stems removed and washed well; 1 12 lbs cooked turkey, cut into 1 inch strips; 2 cups cherry tomatoes, quartered

Servings: persons

1 cucumber, peeled, seeded and halved lengthwise
⅓ cup plain yogurt
¼ cup olive oil
1 tablespoon red wine vinegar
2 tablespoons fresh dill, chopped
½ teaspoon salt
¼ teaspoon black pepper
14 lb feta cheese, crumbled
1 12 lbs fresh spinach, stems removed and washed well
1 12 lbs cooked turkey, cut into 1 inch strips
2 cups cherry tomatoes, quartered

1
In a blender or food processor, combine 1 cucumber half, the yogurt, oil, vinegar, dill, 1/4 teaspoon of the salt, and the pepper.
2
Blend or process until smooth.
3
Chop the remaining cucumber and add to the blender or food processor along with the feta.
4
Pulse once or twice just to combine.
5
In a large bowl, combine the spinach, turkey, tomatoes and the remaining salt.
6
Toss the salad with the dressing and serve.
7
Variations: Use fresh oregano instead of dill and/or add 1/2 cup of Greek olives.

6606

kcal

Calories

541

Fat

Carbs

407

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cucumber, peeled, seeded and halved lengthwise, ⅓ cup plain yogurt, ¼ cup olive oil, 1 tablespoon red wine vinegar, and more.

Yes, Spinach and Turkey Salad With Cucumber Feta Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach and Turkey Salad With Cucumber Feta Dressing

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