Here's the perfect way to savor your farmers' market finds—layered on a salad of sliced turkey and crisp iceberg lettuce.
What You Need
Original recipe yields 4 servings
1 head iceberg lettuce
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast
1 small cucumber, scored, cut into slices
1 cup frozen corn, thawed
1 cup small cherry tomatoes
1 cup green grape s
1 cup KRAFT Shredded Mild Cheddar Cheese
1/2 cup KRAFT Classic Ranch Dressing
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Let's Make It
Remove lettuce core. Fill hole left by core with cold water. Separate leaves, wash again. Gently shake off excess water. Pat dry with paper towels or place in a salad spinner to dry lettuce. Tear into small bite-size pieces. Divide torn lettuce evenly onto 4 serving plates.
Stack 4 turkey slices together; cut into 4 lengthwise strips. Cut strips in half crosswise. Repeat with remaining turkey slices.
Top lettuce evenly with turkey, cucumbers, corn, tomatoes, grapes and cheese. Drizzle with dressing.
Make "Zebra" cucumber slices, by scoring outer skin of cucumber with tines of a fork. Score lengthwise at intervals before slicing.
Quickly thaw frozen corn by placing corn in a strainer and running a few minutes under cold water.
Top with PLANTERS Peanuts or Sunflower Seeds, frozen peas, thawed, or raisins.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.