Fennel salad with turkey, olives, & mint
6
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
This protein-packed main dish salad is ready in just about 10 minutes and requires little to no clean up beyond the plate that it's served on. It's a fabulous combination of flavors and a great mix of textures, plus it's gorgeous. Even though it comes together so quickly, it makes for a pretty luncheon or brunch salad for entertaining guests, especially when served styled on a platter, with the fennel, onion, olives and turkey laid out in neat rows on top of the bed of seasoned spinach. For even more eye-catching color, add some cranberries or golden raisins to the fennel mixture before serving. You can prepare the fennel and olive mixture a day ahead to further save time, or to enjoy some of the mixture as a lunchbox salad topper.
Ingredients
Uncooked fennel bulb
2½ medium, cut into matchstick-thin strips
Fennel
1 Tbsp, finely chopped fronds
Red onion
¾ cup(s), sliced, finely chopped
Peppermint leaves
⅓ cup(s), fresh, chopped
Fresh lemon juice
3 Tbsp
Olives
4 olive(s), large, chopped, brine-cured green olives variety (about 2 tablespoons)
Olive oil
1 Tbsp
Lemon zest
2 tsp, grated
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Spinach
8 cup(s), baby leaves
Cooked turkey breast with skin
1 pound(s)
