Turkey Lettuce Salad with Feta Cheese and Tomatoes
For the salad: Rinse the lettuce and spin dry. Drain the artichoke hearts and cut in half. Rinse and halve the tomatoes.
Rinse the turkey breasts, pat dry and season with salt and pepper to taste. Coat in the flour.
Heat 2-3 tablespoons of the oil in a skillet. Add the turkey breasts and cook until golden on all sides and no longer pink. Remove from skillet and slice.
Place the lettuce in a bowl and top with the artichokes and tomatoes.
For the dressing: In a bowl, whisk 4 tablespoons of olive oil with 2 tablespoons of the vinegar. Season with salt and pepper to taste.
For serving: Toss the lettuce mixture and dressing together. Divide the lettuce mixture between individual plates. Top with the turkey slices and crumbled feta cheese. Serve with white bread if desired.