|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.
is rich in potassium and zinc and a great source of protein