Olympic Salad

Culinary Setting
Meal Type
Boneless Breast


1 lb TURKEY CUTLETS, lbed to an even thickness

1/4 c olive oil

2 c red wine vinegar

2 tbsp fresh mint, chopped or 1 tsp dried mint

1 tsp dried oregano

1/2 tsp salt

1/4 tsp ground pepper

1 lb small to medium red potatoes, cooked and qtered

1 Medium cucumber, peeled, seeded and diced

1 Medium red bell pepper, seeded and diced

2 scallions, thinly sliced

15 Medium ripe olives, pitted, halved

3 oz Feta cheese, crumbled

2 oz slivered almonds


Heat 1 inch of water in a large skillet to simmering.

Add turkey and poach until no longer pink, about 2 to 3 minutes; transfer to plate to cool. Cut into 1-inch pieces.

Whisk oil, wine vinegar, mint, oregano, salt, and pepper in small bowl.

Combine cooled turkey, potatoes, cucumber, bell pepper, scallions, olives, cheese, and slivered almonds in a large salad bowl. Drizzle dressing over salad; toss to combine.

Serve at room temperature.

Nutrition Facts

Total Calories 350

Total Fat 18 g

Saturated Fat 4 g

Cholesterol 65 g

Sodium 470 mg

Potassium 631 mg

Total Carbohydrates 22 g

Dietary Fiber 4 g

Sugars 3 g

Protein 26 g

% Daily Protein 25

% Daily Vitamin C 80

% Daily Calcium 15

% Daily Iron 20