This Turkey Club Salad has been a healthy staple for me for just about as long as I can remember. I was eating vegetarian versions of it in college and taking this AIP version of it to lunch at my first desk job. This recipe works just as well with chicken and is a fantastic way to get rid of leftovers, including that bag of dried cranberries that’s been buried in the pantry since the last time you needed dried cranberries, which was so long ago you can’t even remember what you bought them for. Well, they’ve found their home!
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- 8 cups mixed greens (chopped)
- 2 cups basil (chopped)
- 1 pound turkey (cooked and chopped)
- 1/2 cup dried cranberries
- 2 slices bacon (cooked and chopped)
- 2 tablespoons green onion (chopped)
- 1 cup extra virgin olive oil
- 1/2 cup apple cider vinegar
- 2 teaspoons onion (minced)
- 2 teaspoons dried parsley
- 1 1/2 teaspoons dried oregano
- 1 clove garlic (minced)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon sea salt
- For the salad, toss the greens, basil, turkey, cranberries, bacon, and green onion.
- Combine the remaining ingredients separately. Chill both before serving, then toss the dressing and salad together.