with Buttery Breadcrumbs
Crisp lettuce meets juicy tomato, cool cucumber, tender turkey, and sharp cheddar in this satisfying salad. Golden buttery panko breadcrumbs add irresistible crunch. Fresh scallions and a simple vinaigrette tie it all together. Ready in minutes, memorable for hours—this is how you make salad the dinner star!
Allergens
Utensils
Tags
Cheddar Cheese
0.5 cup
Baby Lettuce
1 unit
Sliced Turkey Breast
8 ounce
Honey Dijon Dressing
1.5 ounce
Mini Cucumber
1 unit
Tomato
1 unit
Panko Breadcrumbs
0.25 cup
Scallions
2 unit
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Butter
1 tablespoon (tbsp)
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Wash and dry produce.
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Trim and discard root end from lettuce; roughly chop. Dice tomato into ½-inch pieces. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Trim and thinly slice scallions. Dice turkey into 1-inch pieces.
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Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pan over medium-high heat. Add panko, a pinch of salt, and pepper. Cook, stirring frequently, until golden, 3-5 minutes. Turn off heat; transfer to a plate.
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In a large bowl, whisk together dressing and a drizzle of olive oil.
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Add lettuce, tomato, cucumber, scallions, turkey, and cheddar to bowl with dressing; toss until evenly combined. (TIP: Separate any pieces of turkey sticking together before tossing.) Taste and season with salt and pepper.
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Divide salad between bowls and sprinkle with buttery breadcrumbs. Serve.
480
kcal
Calories
28
g
Fat
11
g
Saturated Fat
23
g
Carbohydrate
10
g
Sugar
4
g
Dietary Fiber
32
g
Protein
100
mg
Cholesterol
1300
mg
Sodium
