Turkey and Romaine Salad
Deli meats help turn a salad into a main dish with minimal effort.
Recipe by Cooking Light September 2010
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08/19/2014
Dressing is outstanding. I don't eat deli meat if I don't have to. Used turkey tenderloin, sliced into medallions seasons w/ season salt, pepper and garlic powder, then dusted with flour & pan fried in two tablespoons of EVO. Other than the meat, followed recipe, will definitely keep in rotation. Cheese toast was good too, made with multi-grain whole wheat bread.
09/11/2010
Loved this dressing and would make it again. The salad I didn't do the deli meat I cooked up turkey cutlets.
08/29/2010
I wouldn't make this for a special occasion, but it still deserved 4 stars. The dressing is amazing. I didn't have buttermilk so I used warm milk + cider vinegar, it still turned out great. I added some applewood bacon, browned until crispy, parmesan cheese , and some sliced almonds. Served it with Bruschetta.
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