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Go Green Spinach, Brussel, and Arugula Salad (with Deli Oven Roasted Turkey Pieces)

Light green salad of fresh spinach and arugula with shredded brussel sprouts in a sweet and tangy Balsamic Vinaigrette

Course Salad
Cuisine American
Keyword balsamic vinaigriette, go green salad, salad, salads, side salad, spinach, brussel and arugula salad, vinaigriette
Prep Time 30 minutes
Total Time 30 minutes
Servings 8

Ingredients

  • 1 cup Fresh Baby Spinach
  • 1 cup Brussel Sprouts, shredded
  • 1 cup Fresh Arugula
  • 1 Zucchini, sliced
  • 1/4 cup Celery, sliced
  • 1/2 cup Apple Gate Oven Roasted Deli Turkey (or Chicken), chopped or torn into pieces

For the Balsamic dressing

  • 1/4 cup Primal Kitchen Balsamic Vinegar or your choice
  • 1/4 cup Primal Kitchen Olive Oil or your choice
  • 1 tbsp Primal Kitchen Dijon Mustard or your choice
  • Juice from half a lemon
  • Salt and Pepper to taste
  • Pinch Red Pepper Flakes

Instructions

  1. Add spinach, arugula, brussels, zucchini, celery and turkey pieces to a large bowl.

  2. Drizzle with balsamic vinaigrette and gently toss to combine.

For the balsamic vinaigrette

  1. Add vinegar, Dijon, lemon juice, red pepper flakes, and salt and pepper to a small bowl. Whisk to mix. Then add in olive oil gradually while continually whisking for 2-3 minutes, to allow the dressing to thicken and emulsify.

Recipe Notes

Whenever possible, choose organic vegetables and ingredients.