Turkey Salad – Bloody Mary Style

Culinary Setting
Meal Type
Cooked Turkey


1 tbsp olive oil

2 tbsp + 2 tsp red wine vinegar

2 Cloves garlic, minced

3/4 tsp dried oregano, crushed

1/2 c Bloody Mary tomato drink mix

3/4 lb FULLY-COOKED OVEN ROASTED TURKEY BREAST, cut into julienne strips

1 Small head romaine lettuce, torn into bite-size pieces

1 Medium red onion, thinly sliced

1 Medium green bell pepper, seeded and sliced into rings

2 Large tomatoes, cut into wedges


In large self-closing plastic bag combine olive oil, vinegar, garlic, oregano, Bloody Mary tomato juice and turkey. Close plastic bag and shake well to coat turkey completely with marinade. Refrigerate at least 1 hour or overnight. Remove turkey strips from plastic bag and reserve marinade for serving.

On four plates, arrange torn lettuce. Top with onion and green pepper slices. Arrange turkey strips and tomato wedges over onion and green pepper slices. Pour marinade over salad and serve.

NOTE: * May substitute Bloody Mary seasoned tomato juice with: 1/2 cup tomato juice, 1/2 teaspoon lemon juice, 1/4 teaspoon Worchestershire sauce and hot pepper sauce to taste.

Nutrition Facts

Total Calories 177

Total Fat 6 g

% Daily Total Fat 30

Cholesterol 29 g

Sodium 782 mg

Total Carbohydrates 11 g

Protein 20 g