Recipe: Turkey Artichoke Salad With Red Wine Vinaigrette Dressing

With their large volume and low calories, salads are a big part of the Volumetrics Diet.

This version can be modified in many different ways depending on your goals and preferences. Don't have turkey on hand? Substitute chicken. Want more protein? Add a couple of handfuls of cooked navy, black, or kidney beans. Want less fat? Cut down on the cheese, or use a lower fat variety. If you like strong flavored cheeses such as blue cheese or feta, a little goes a long way, so you can use less and still get a lot of flavor.

However you make it, this is a great option for a lunch or light supper, as it will fill you up and leave you satisfied for hours!

Turkey Artichoke Salad With Red Wine Vinaigrette Dressing
(Serves 2-4.)

 (Photo credit: Wikipedia)

Ingredients:

1/4 cup extra virgin olive oil
2 Tbsp red wine vinegar
1 Tbsp grated sweet onion
1/4 tsp kosher salt
1/8 tsp fresh ground black pepper
8 cups mixed greens, washed and dried
1 lb. roasted turkey breast, cut up bite sized
2 celery stalks, chopped
2 sweet red bell peppers, diced
1 jar (6 oz) marinated artichoke hearts, chopped slightly
4 oz. soft mozzarella cheese, chopped

Directions:

• Put the olive oil, vinegar, onion, salt, and pepper in a bowl and whisk vigorously until foamy.
• In a big bowl, toss together the remaining ingredients.
• Spoon salad out evenly between cold salad plates and drizzle the blended dressing over as desired, taste and season with salt and pepper if you wish.

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