For this month's Secret Recipe Club, I visited Terri Steffe's lovely blog. She is a retired elementary school principal and I'm 1. jealous of her retirement, and 2. would love to pick her brain about the track of her career! Needless to say, she has a lovely blog full of fun recipes. I, as usual, was looking for something I could make a big batch to take to work throughout the week.
This was a great recipe full of veggies and flavor. Broccoli is far and away my favorite vegetable and usually I just eat it roasted with dinner. Since I almost always have extra roasted broccoli in my fridge, it was on hand to add the salad.
I also added some pepitas for crunch and green onions for extra flavor and more crunch. Champagne vinegar added brightness and broke up the creaminess from the cream cheese. Overall, the salad was flavorful and delightful for lunch. I ate it between two slices of bread and my favorite way, toasted with melted cheese on top!
Broccoli Turkey Salad
Adapted from Terri Steffes
Yield - 4-5 servings
1/3 cup light cream cheese, room temperature
1/2 cup champagne vinegar
1 tablespoon Italian herb mix
1/2 pound thickly sliced smoked turkey lunchmeat
1 cup chopped, cooked broccoli (I used leftover roasted broccoli)
6 ounce can roasted red pepper, oil drained
1 bunch green onions, green and white part
1/4 cup pepitas
salt + pepper
If your broccoli is not cooked, cook it now.
Whisk together the cream cheese and vinegar until thin and well combined. Whisk in the herb mix.
Coarsely chop the turkey and add to a large bowl with the cream cheese. Dice the broccoli, red peppers, and green onions and add to the bowl. Toss in the pepitas
Mix until everything is well coated with the dressing. Taste and add salt + pepper to properly season.
Cover and refrigerate for at least a hour to let the flavors marry.
Serve open face on toast or between bread for a sandwich.