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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Turkey and Broiled Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions