Turkey-Apple Salad

More turkey days! This protein is too good to eat just once a year.

We used turkey breast in this blue cheese-dressed crunch fest, but any part, if shredded, works just as great.

Total Time:
Prep:
Cook:
Level: Easy
Serves: 4
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Ingredients

For the Turkey
  • 1 lb. thin-sliced turkey breast
  • 1/2 tsp. salt
  • pinch of pepper
  • 2 tsp. extra-virgin olive oil
For the Dressing
  • 1/2 c. plain whole-milk Greek yogurt
  • 2 tbsp. whole milk
  • 1 lemon, juiced
  • 1/4 tsp. salt
  • 1 tbsp. chopped chives
  • 2 oz. blue cheese, crumbled
  • pepper
For the Salad
  • 4 c. watercress
  • 1 crisp apple (such as Fuji), cored and thinly sliced
  • 1 fennel bulb, cored and thinly sliced
  • 2 radishes, very sliced
  • chopped chives, optional

Directions

  1. Season turkey (available presliced in your grocer's meat case) with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat.
  3. Add turkey and sear until cooked through, 1 min on each side. (This takes slightly longer with thicker cuts.)
  4. Make the dressing: Combine yogurt, milk, lemon juice and salt. Stir. Add chives, blue cheese and pepper to taste.
  5. Make the salad: Divide watercress among 4 bowls; top with apple and fennel.
  6. Slice turkey into strips; arrange on top.
  7. Drizzle each salad with the dressing, and scatter radishes on top. Garnish with chives.

289 cal, 10 g fat (6 g saturated), 34 g protein, 14 g carb, 10 g sugar, 3 g fiber, 674 g sodium per serving.

This recipe originally appeared in the November 2016 issue of Dr. Oz The Good Life.

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