Summer’s here and salad days go on forever!

No Fuss! Quick and easy, cool and refreshing summer turkey salad. Perfect for lunch or dinner.

Salads have always been my go to dish for summer. They're easy to make, no fuss, and easy to store away. The best part of making salads is that you can get creative and have fun making them. Plus, it's a smart way of getting in your daily fiber, protein, antioxidants, vitamins, and minerals naturally, without having to worry about taking supplements. One of my favorite go to salad has always been the fresh turkey salad (Yummy!) This vibrate color salad packs in protein from the turkey, fiber from the arugula and red cabbage. Red cabbage is also a good source of vitamin K and provides small amounts of calcium, magnesium, and zinc, which can help build and maintain healthy bones. Red cabbage is high in fiber, making it easier to digest foods and keep your digestive system healthy. The fiber in carrots can help keep blood sugar levels under control. And they're loaded with vitamin A. Great for skin, and beta-carotene, which there's evidence to suggest can lower your diabetes risk. They can strengthen your bones. Carrots have calcium and vitamin K, both of which are important for bone health. Antioxidants from the Cucumbers, which also promotes hydration.

This salad recipe has been tried and tested. Here's a quote from one of our happy readers who have tried the recipe out for themselves.

The best salad I've had in years. Thank you! – Desiree Brooks

So what are you waiting for? Start salad making now! Let us know how it turned out.

Summer Turkey Salad

Ingredients

2-3 lb. Turkey Breast ( bone out)

3 Large carrots or pre shredded

1 Cucumber

1 head of red cabbage or pre shredded

1/2 cup of Dijon Mustard

1/2 cup of Honey

Poultry Seasoning Mix – olive oil, parsley, rosemary, sage, thyme, paprika, garlic, salt, and pepper½ cup (1 stick) unsalted butter, room temperature

Directions

Cut cucumbers into square cubes ( set aside)
Shred carrots ( set aside)
Shred cabbage( set aside)
Cut up fresh arugula ( set aside)
Mix Dijon Mustad and Honey in bowl( set aside)
Preheat the oven to 350˚F
Lightly grease a roasting pan or a roasting rack to put in the roasting pan
Prepare the poultry seasoning mixture
Rinse and pat dry the turkey breast. Place breast skin side up in the prepared pan
Gently loosen the skin from the meat with your fingers and smear half of the seasoning paste directly on the meat
Smear small pieces of butter inside the skin with the herb paste and then put a parsley sprig on each side of the breast under the skin (optional but looks pretty!)
Spread the remaining paste evenly all over the outside of the skin
Roast the turkey breast, uncovered, for approximately 20 minutes per pound. The internal temperature should reach 160˚F when checked with an oven thermometer in the thickest part of the breast. The skin should be dark golden brown.
Remove from the oven and tent the breast with foil for 15-minutes. The temperature will continue to rise while resting and the turkey is done when it reaches 165˚F
If you are using a boneless turkey breast your cooking time will be quicker but it still needs to be cooked to 165˚F
Carve both sides of the breast and then slice into individual pieces.
Arrange the carrots, arugula, cucumber's and cabbage in a large bowl
Place the sliced turkey breast on top and drizzle with the honey Dijon mustard
Refrigerate remaining leftovers