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Turkey and Vegetables With Garden Greens

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“I clipped this recipe out of a magazine a long time ago and don't remember which magazine it was. This is a very nice dinner salad to serve when it's just too hot to cook and you want a light, delicious meal.”
READY IN:
21mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 6 cups torn mixed greens (such as green or red leaf lettuce, radicchio, romaine, sorrel, arugula, or butter head lettuce)
  • 2 small summer squash (1 1/2 cups) or 2 small zucchini, bias-sliced 1/4 inch thick (1 1/2 cups)
  • 1 medium bell pepper, cut into thin strips (your choice of color)
  • 34 lb fully cooked smoked turkey, cut into thin strips
  • 14 cup oil-and-vinegar dressing
  • 2 tablespoons grated parmesan cheese
  • 1 12 teaspoons snipped fresh basil
  • 1 teaspoon sugar

Directions

  1. Place the torn mixed greens in a large salad bowl; set aside.
  2. In a 1 1/2 quart microwave-safe casserole micro-cook the summer squash, sweet pepper, and 2 tablespoons water on 100% power(high) covered, for 2 minutes. Drain.
  3. Stir in the smoked turkey, salad dressing, Parmesan cheese, herb, and sugar. Cook, covered, on high for 2 to 4 minutes or till vegetables are tender and turkey is heated through; stir once.
  4. Immediately pour the hot mixture over the torn mixed greens; toss about 1 minute or till the greens are slightly wilted. Serve immediately.

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