• 4servings
  • 270calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 lb. thinly sliced roasted turkey breast

  2. 1/4 lb. thinly sliced smoked ham, such as Black Forest

  3. 1/4 lb. thinly sliced dry sausage, such as spicy soppressata or peppered cervelat

  4. 10 cups lightly packed mixed greens (I like to-use a mesclun mix)

  5. 2 cups cherry tomatoes, halved (or quartered-if large)

  6. 6 oz. small fresh mozzarella balls (called-ciliegini or bocconcini) or whole fresh mozzarella, cut into 1/2-inch cubes

  7. 1 roasted red pepper, peeled, seeded, and thinly sliced

  8. 12 niçoise or other good-quality black olives,-pitted

  9. 2 hard-cooked eggs, peeled and quartered lengthwise

  10. 1 recipe Garlic Croutons

  11. Kosher salt and freshly ground black pepper to taste

  12. 1/3 cup minced fresh herbs (I like a mix of parsley, mint, and chives)

  13. 1 cup Lemon Poppyseed Dressing , Balsamic Vinaigrette , or Creamy Black Pepper Dressing

Instructions Jump to Ingredients ↑

  1. Stack the turkey slices and cut them into 3/4-inch strips; repeat with the ham and the dry sausage. Toss to combine thoroughly. Put the salad greens in a large, shallow bowl. Arrange the tomatoes, mozzarella, roasted red pepper, olives, egg wedges, and croutons (if using) over the greens. Scatter the meats on top. Sprinkle the salad with salt and a few generous grinds of pepper. Drizzle with 1/2 cup of the dressing and sprinkle with the herbs. At the table, toss and serve the salad and pass with the remaining dressing.


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