A hearty portion of balsamic vinegar, pesto, red pepper, beans, cucumber, turkey, feta, lettuce and bacon, served in a mason jar atop a yellow cloth.

Turkey Salad Jar

Name: Turkey Salad Jar
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 4 slices JENNIE-O® Turkey Bacon; 2 teaspoons olive oil; 2 teaspoons balsamic vinegar; 2 teaspoons pesto; ⅓ cup roasted red pepper strips, drained; ¼ cup canned navy beans, drained and rinsed; ¼ cup chopped cucumber; ⅔ cup chopped JENNIE-O® Premium Fresh Turkey Breast Roast; ¼ cup crumbled feta cheese; ⅓ cup shredded romaine lettuce; 2 (1-pint) glass jars

Here’s a gluten-free, carb-conscious salad recipe that’s not only delicious, it’s portable enough to bring to a picnic or to your desk at work — thanks to a re-usable mason jar! Turkey Salad Jars are ready in under 15 minutes.

Total Time

15 Minutes

Serving Size

2 Servings

slices JENNIE-O® Turkey Bacon

teaspoons olive oil

teaspoons balsamic vinegar

teaspoons pesto

1/3

cup roasted red pepper strips, drained

1/4

cup canned navy beans, drained and rinsed

1/4

cup chopped cucumber

2/3

cup chopped JENNIE-O® Premium Fresh Turkey Breast Roast

1/4

cup crumbled feta cheese

1/3

cup shredded romaine lettuce

(1-pint) glass jars

Preheat a nonstick skillet or electric griddle over medium heat (375°F.). Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently.

Cut into pieces and set aside.

Layer olive oil, balsamic vinegar, pesto, red pepper, beans, cucumber, turkey, feta, lettuce and bacon in jars. Do not shake. Store in refrigerator up to 24 hours.

To serve, empty contents of jar onto plate.

Calories

230

Protein

12g

Carbohydrates

Fiber

Sugars

Fat

16g

Cholesterol

45mg