
Crisp lettuce meets juicy tomato, cool cucumber, tender turkey, and sharp cheddar in this satisfying salad. Golden buttery panko breadcrumbs add irresistible crunch. Fresh scallions and a simple vinaigrette tie it all together. Ready in minutes, memorable for hours—this is how you make salad the dinner star!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
½ cup
Cheddar Cheese
(Contains: Milk)
1 unit
Baby Lettuce
8 ounce
Sliced Turkey Breast
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 unit
Mini Cucumber
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Wash and dry produce.
Trim and discard root end from lettuce; roughly chop. Dice tomato into ½-inch pieces. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Trim and thinly slice scallions. Dice turkey into 1-inch pieces.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pan over medium-high heat. Add panko, a pinch of salt, and pepper. Cook, stirring frequently, until golden, 3-5 minutes. Turn off heat; transfer to a plate.
In a large bowl, whisk together dressing and a drizzle of olive oil.
Add lettuce, tomato, cucumber, scallions, turkey, and cheddar to bowl with dressing; toss until evenly combined. (TIP: Separate any pieces of turkey sticking together before tossing.) Taste and season with salt and pepper.
Divide salad between bowls and sprinkle with buttery breadcrumbs. Serve.