4 Servings
30 Minutes
Allergens
Submitted by Ruchy Preizler
This easy salad can be a complete supper or a nice side, and has lots of room for variation based on personal preference. You can make the base and then put out all the toppings buffet style so each child can pick and choose which vegetables they like for a custom-built supper.
Pre-heat oven to 400 degrees Fahrenheit.
Spray sweet potato cubes with either olive oil cooking spray or just olive oil that you put in a spray bottle, sprinkle salt and black pepper, mix pieces around to ensure they are all well coated. Bake for 15-25 min, checking on them periodically.
Once you can pierce a fork through with minimal effort, they’re ready. Same would go for virtually any other veggie you wish to include (zucchini, squash, mushrooms, broccoli, green beans, etc.). Once ready take out and let cool for a few minutes.
Mix mayo with sprinkle of garlic powder, onion powder, and paprika.
Once all your veggies are cooled off, in a large disposable aluminum pan (so there’s no dishwashing to do of course!), toss together your lettuce, turkey cubes, tomatoes, baby corn, and other veggies.
Then add the dressing and the croutons and voila, you have one of the easiest suppers ever.
Variations:
Instead of turkey cubes since some people say those are unhealthy, you can pop some chicken bottoms in the oven for an hour and use that as your meat base instead, or even better, last night’s leftover chicken bottoms, chicken cutlets, even tuna patties, honestly anything works in this salad and will taste delicious.
