Turkey & Olive Salad

Servings: 2

This recipe came about as I was making my typical Mediterranean Salad. Olives? Check! Lemon juice? Check! Fresh tomatoes? Yes, please! But as I was about to serve it, I saw some leftover turkey mortadella and knew I had to experiment. Upping the protein Level and enhancing this salad’s savory flavor, the mortadella makes this a dish you just have to try.

INGREDIENTS

1 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
Juice of 1 lemon
1 teaspoon salt, divided
½ teaspoon black pepper, divided
2 cups yellow cherry tomatoes
1¼ cups turkey breast mortadella slices, torn into bite-sized pieces
1 cup pitted and chopped green olives
½ cup sugar-free dried cranberries
1 bunch parsley, destemmed
¼ cup almonds

INSTRUCTIONS

1. Whisk together the Dijon mustard, olive oil, lemon juice, ½ tsp. salt, and ¼ tsp. pepper in a bowl.
2. Combine the tomatoes, mortadella, olives, cranberries, parsley, almonds, and the remaining ½ tsp. salt and ¼ tsp. pepper in a medium bowl, tossing to mix.
3. Add the mustard dressing to the salad and toss to combine. Serve and enjoy!

NUTRITION • per one serving •

Calories 430 —
Total Fat 20 g 26%
Saturated Fat 2.7 g 13%
Polyunsaturated Fat 1.7 g —
Monounsaturated Fat 6.3 g —
Trans Fat 0 g —
Cholesterol 120 mg 40%
Sodium 1430 mg 62%
Total Carbohydrates 12 g 4%
Dietary Fiber 4 g 14%
Total Sugars 2 g —
Protein 40 g 80%
Vitamin A 61 mcg 102%
Vitamin C 845 mcg 56%
Vitamin D 0.2 mcg —
Potassium 1101 mg 24%
Calcium 1612 mg 120%
Iron 0.8 mg 4%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here