AuthorHeather BlakeCategoryGluten-free, Grains, Meat, SaladDifficultyBeginnerA SUPER quick weeknight dinner, bursting with flavor, protein, and energy!
Salad:
3 cups lettuce (arugula is fantastic!)
¾ cup buckwheat (or other pre-cooked grain, such as quinoa, rice, millet)
½ cup pickled beets (this salad features Wildbrine Beet Sauerkraut)
½ cup feta OR goat cheese, crumbled
½ cup leftover roasted turkey
Dressing:
2 tbsp The Crescent Olive's Tuscan Herb olive oil
2 tbsp The Crescent Olive's Neapolitan Herb dark balsamic vinegar
salt & pepper
1
Arrange lettuce on 2 plates.
2
Add grain of choice, pickled veggie, cheese, and turkey.
3
Whisk together oil, vinegar, salt, and pepper.
4
Drizzle dressing over salad, toss gently, and enjoy!
Ingredients
Salad:
3 cups lettuce (arugula is fantastic!)
¾ cup buckwheat (or other pre-cooked grain, such as quinoa, rice, millet)
½ cup pickled beets (this salad features Wildbrine Beet Sauerkraut)
½ cup feta OR goat cheese, crumbled
½ cup leftover roasted turkey
Dressing:
2 tbsp The Crescent Olive's Tuscan Herb olive oil
2 tbsp The Crescent Olive's Neapolitan Herb dark balsamic vinegar
salt & pepper
Directions
1
Arrange lettuce on 2 plates.
2
Add grain of choice, pickled veggie, cheese, and turkey.
3
Whisk together oil, vinegar, salt, and pepper.
4
Drizzle dressing over salad, toss gently, and enjoy!
