Small salads make a great side dish for almost any meal, but sometimes I like to put together a large salad as my main lunch meal. One of my favorites is a turkey and Swiss salad. I make this for lunch anytime I have leftover turkey to use up.

You will need the following ingredients to make your turkey and Swiss salad:

• Leftover turkey


• Swiss cheese


• Mix of Romaine and iceberg lettuce


• Spanish olives


• ½ red bell pepper


• ½ medium-sized onion


• 1 cucumber


• Italian salad dressing

Follow these steps to make your turkey and Swiss salad:

Step 1: Wash your Romaine and iceberg lettuce. Pat them dry with a few paper towel sheets.

Step 2: Chop the lettuce into bite-sized pieces and toss it in a large salad bowl. I hate getting a salad at a restaurant and having to cut it with a knife. It only takes a few extra minutes to make sure everything is small enough to go ahead and eat it as soon as you have it prepared.

Step 3: Cut your turkey and Swiss cheese into 1-inch cubes. Toss them into the salad. How much you add depends on how much you have in leftovers.

Step 4: Toss a handful of Spanish olives on top of the salad. I love Spanish olives, but if you prefer black olives, go ahead and use them instead.

Step 5: Wash your bell pepper and onion. Dice and toss into the salad.

Step 6: Wash and cut your cucumber and toss it into your salad. I leave the cucumber skin on because it holds a great deal of nutrition, but if you find it too tough, you can peel it off first.

Step 7: Coat your salad lightly with Italian salad dressing. I like to make my own Italian salad dressing out of oil, vinegar, and Italian spices, but you can use an organic store-bought version if you need to.

Step 8: Toss the salad and serve.

Note: I use all organic vegetables when I make a salad. Supposedly, you don't need to purchase organic if the fruit or vegetable you want to use has a thick skin. Keep this in mind when selecting produce.