Grilled Turkey Salad With Buttermilk Dressing

Grilled Turkey Salad With Buttermilk DressingDinner salads are a refreshing way to use leftover holiday turkey – or cooked turkey breast any time of the year. A few fresh vegetables and garlicky croutons add extra flavor and crunch, and buttermilk dressing brings rich creaminess to round out the dish.

To lighten the dressing a bit, I used low-fat buttermilk and a mixture of light sour cream and Greek yogurt. To make the salad even lighter, go for a simple olive oil and vinegar dressing with a few chopped herbs.

Serves 2 (easily doubled)

Ingredients

For the Dressing. 1/4 cup low-fat buttermilk
2 tbsp light sour cream
2 tbsp plain Greek yogurt
1 tbsp white balsamic vinegar
1 tsp finely chopped shallot
1 tsp finely chopped garlic
sea salt
freshly ground black pepper
For the Salad. 2 tsp olive oil, plus more for brushing
1 garlic clove, finely chopped
1/2 cup sourdough bread cubes
sea salt
freshly ground black pepper
6 oz cooked turkey breast slices
4 cups torn romaine lettuce
1/2 cup peeled, diced cucumber
1/3 cup assorted green and black pitted olives
6 grape tomatoes, sliced in half lengthwise
2 radishes, thinly sliced
1 celery rib, thinly sliced
Preparation

For the Dressing. Whisk the first 6 ingredients (through garlic) in a small bowl. Season with salt and pepper and set aside.
For the Salad. Preheat a toaster oven to 375 degrees F.

Heat a small, nonstick skillet over medium heat and add 2 teaspoons of olive oil. Add the garlic and sauté 1 minute. Add the bread cubes and stir 1 minute, allowing the bread to soak up the oil and garlic pieces to stick to the cubes.

Remove the bread cubes to a foil-lined toaster-oven pan and bake until golden brown and slightly crispy, 2-3 minutes. Remove and set aside.

Heat a grill pan over medium-high heat and brush with olive oil. Add the cooked turkey slices and grill until char marks appear, about 2 minutes per side. Transfer to a cutting board and let cool slightly. Cut crosswise into thin strips.

Place the lettuce, cucumber, olives, tomatoes, radishes, celery, and turkey strips in a large bowl. Drizzle with half the dressing and toss to combine.
Divide the salads between 2 plates and drizzle with the remaining dressing. Scatter the croutons on top and serve.

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