A shelf-powered salad built on sliced deli turkey, warm from quick pan time with vinegar and mustard. The honey-roasted turkey needs little more than greens, a hot dressing, and time to finish dinner in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 300 calories a serving, 13 g protein, 4 g carbohydrate, 26 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the turkey breast into half-inch strips. Heat 2 tablespoons of oil in a skillet over medium heat, add the minced garlic and sliced onion, and cook until the onion softens, about three minutes, stirring often.3 min
2. Add the sliced turkey to the pan and warm through, about two minutes, tossing to coat in the oil and aromatics.2 min
3. Whisk together the remaining 1 tablespoon of oil, 1 tablespoon of Dijon mustard, a pinch of salt, and a pinch of pepper in a small bowl until emulsified.
4. Place the 4 cups of mixed greens in a bowl, pour the warm turkey and its pan oil over the greens, drizzle with the mustard vinaigrette, and toss to combine. Serve at once.

Note Swap the greens for cooked grains like farro or rice to make it heartier. Leftovers keep in the refrigerator for one day, best served chilled or at room temperature. Serve with crusty bread on the side to catch the dressing.