Turkey and Broiled Vegetable Salad Recipe

Name: Turkey and Broiled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup balsamic vinegar; 3 tablespoons chopped shallots; 2 tablespoons chopped fresh basil or 2 teaspoons dried; 2 teaspoons Dijon mustard; 3/4 cup olive oil; 4 red or yellow bell peppers (or 2 of each), cut into 1-inch pieces; 2 large portobello mushrooms or 8 ounces button mushrooms, sliced; 8 small shallots, peeled; 1 large head red-leaf lettuce; 2 1/2 cups diced cooked turkey; 8 cherry tomatoes, halved

Servings: persons

1/3 cup balsamic vinegar
3 tablespoons chopped shallots
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 teaspoons Dijon mustard
3/4 cup olive oil
4 red or yellow bell peppers (or 2 of each), cut into 1-inch pieces
2 large portobello mushrooms or 8 ounces button mushrooms, sliced
8 small shallots, peeled
1 large head red-leaf lettuce
2 1/2 cups diced cooked turkey
8 cherry tomatoes, halved

1
Combine balsamic vinegar, chopped shallots, basil and mustard in large bowl.
2
Gradually whisk in olive oil.
3
Season dressing to taste wiht salt and pepper.
4
Transfer 3/4 cup dressing to small bowl and reserve for salad.
5
Preheat broiler.
6
Add bell peppers, mushrooms and shallots to remaining dressing in large bowl; toss to coat.
7
Let stand 15 minutes.
8
Using tongs, arrange vegetables on heavy large baking sheet; reserve any dressing in bowl.
9
Broil vegetables about 5 inches from heat source until tender and beginning to brown, turning occasionally, about 15 minutes.
10
Meanwhile, line platter with 4 large lettuce leaves.
11
Tear remaining lettuce into bite-size pieces; place in same large bowl.
12
Add turkey and tomatoes to bowl.
13
Add broiled vegetables and toss salad with enough of reserved 3/4 cup dressing to coat.
14
Season to taste with salt and pepper.
15
Mound salad on lettuce-lined platter.
16
Serve, passing any remaining dressing separately.

770

kcal

Calories

Fat

Carbs

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: 1/3 cup balsamic vinegar, 3 tablespoons chopped shallots, 2 tablespoons chopped fresh basil or 2 teaspoons dried, 2 teaspoons Dijon mustard, and more.

Yes, Turkey and Broiled Vegetable Salad 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.

Turkey and Broiled Vegetable Salad

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