This cold turkey salad is really helping me get through this heat wave. Even outdoor grilling is becoming unbearable. I’ll grill, then immediately jump in the pool to cool off. Then serve, eat, and jump in the pool again to cool off. My bathing suit has become a permanent fixture of my wardrobe. We’ve been experimenting with various fan arrangements to try to keep the air moving throughout the house, but I think our best option at this point is just to use The Secret to will cooler temps our way. Ha!
It’s really not that bad, besides, I love eating salad as you all probably know by now. Just scroll through a couple of pages of my blog history and you’ll see a bunch of salad recipes. Salad is not only perfect for hot temps, but can be great as a complete meal year round. I know what you’re thinking. “Ewwwww. Boring health food.” With my salads, that is not the case! There’s a million delicious ingredients that you can add to a salad to keep it filling, healthy, surprisingly interesting. Take this smoked turkey salad for instance. Cheese, meat, sun-dried tomatoes….not so “salad-y” after all huh?
With that said, I’m proposing a new feature here on Betsylife called “Salad of the Week” where I’ll post a not-your-mama’s salad recipe once each week. What do you guys think? Would this be something that interests you? I truly eat at least one salad a week, and would guess that anyone reading this blog is interested in the same foods as me, but please, comment and let me know!
Smoked Turkey Salad recipe adapted from Eating Well
- 1 cup bulgur (the original recipe called for farro, feel free to substitute)
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- 3 tablespoons finely chopped shallots
- 1/4 teaspoon freshly ground pepper
- 1 6-ounce slice deli smoked turkey (3/4 inch thick), skin removed, cut into 1/2-inch cubes
- 1/2 cup diced smoked cheese, such as Cheddar or Gouda **I used fontina cause I loooove it!
- 1 cup chopped yellow bell pepper
- 1 large stalk celery, chopped
- 1 ripe but firm avocado, diced
- 3/4 cup slivered soft sun-dried tomatoes **I used my FAVE Bella Sun Luci brand
- Place bulgar in a medium saucepan, add enough water to cover by 2 inches and bring to a boil. Stir, reduce heat to a simmer and cook, uncovered, until the bulgar is the desired tenderness, 15 to 25 minutes. Drain and rinse with cold water. Drain again.
- Meanwhile, whisk oil, vinegar, shallots and pepper in a large bowl. Add the bulgar, turkey, cheese, bell pepper, celery, avocado and sun-dried tomatoes; toss to coat.
**Disclaimer: Alright, I forgot the avocado! Terrible, I know, but I left it in the recipe because I know it would be awesome, and I definitely won’t forget next time.