| 9 | 10 | 324 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 1 |
| 2 tbsp | Italian salad dressing (vinaigrette), low calorie |
| 1/4 cup | Grape tomatoes (halved) |
| 1 large stalk(s) | Celery |
| 1/4 large pepper(s) | Red bell pepper (chopped) |
| 4 olive(s) | Kalamata olives (chopped) |
| 1/2 pepper(s) | Cherry pepper, pickled (3 to 4 slices roughly chopped) |
| 2 tbsp | Feta cheese |
| 86 gm | Turkey breast (chopped) |
| 2 cup | Lettuce, romaine |
To cook Turkey:
For more info on seasoning and roasting turkey breast visit @dinnerthendesert.com
To Assemble Mason Jars:
1. Place all the ingredients in a wide-mouth quart-size mason jar in the order listed.
2. Put the dressing in first and continue in this order:
Screw on the mason jar cover and store in the refrigerator.
3. A few minutes before you are ready to eat remove the salad from the fridge and let it sit upside down on the counter, give the jar a good shake and then pour out the contents of the mason jar into a bowl. Toss gently and enjoy.
Turkey
is rich in potassium and zinc and a great source of protein
| Meat | 0.9 |
| Milk Alternative | 0.4 |
| Vegetables | 5.1 |
