Mixed greens, sliced turkey, and chopped bacon form the foundation of this crisp, multi-textured salad bowl. The dish is tossed with a thick dressing made from mayonnaise, sour cream, and lemon juice, which provides a creamy coating for the diced celery and cucumber. With vibrant green leaves, smoky bacon crumbles, and a dusting of dried herbs, this salad offers a savory and refreshing low-carb lunch with a bright, tangy aroma.

About This Recipe

The bowl is assembled by layering fresh greens with cold sliced turkey and crispy bacon bits to provide a balance of lean protein and savory fats. A separate dressing is whisked together using a base of mayonnaise and sour cream, infused with garlic powder, dill, parsley, and a pinch of paprika. Because the ingredients are combined fresh, the vegetables maintain their crunch while the dressing binds the protein and greens into a cohesive meal.

The salad has a savory character that carries the smokiness of the bacon and the mild flavor of the turkey. The richness of the creamy ranch foundation balances the acidity of the lemon juice and the earthiness of the dried holiday herbs. As the dressing is drizzled over the bowl, the herbs soften against the cool vegetables, creating a well-rounded profile that avoids being overly heavy.

The turkey ranch bowl is served chilled, often finished with a final sprinkle of fresh parsley or cracked black pepper just before eating. This assembly method allows the salad to be prepared quickly, making it a practical choice for utilizing holiday leftovers or for a fast winter lunch. The final presentation relies on the color contrast between the white creamy dressing and the bright green vegetables, offering a straightforward and filling keto-friendly option.

---

Why You’ll Love This Recipe

• Fresh, crisp, and satisfying
• Great way to use leftover turkey
• Creamy holiday ranch dressing
• Keto-friendly and high in protein
• Quick and easy winter lunch
• Naturally gluten-free
• Customizable and meal-prep friendly
• Bright seasonal flavor

---

What You’ll Need for This Turkey Bacon “Holiday Ranch” Salad Bowl

Salad Base

• 2 cups mixed greens
• 1 cup sliced cooked turkey
• 3 slices bacon, cooked and chopped
• 1/4 cup diced celery
• 1/4 cup diced cucumber
• 1 tbsp chopped parsley

Holiday Ranch Dressing

• 2 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp dried dill
• 1/4 tsp dried parsley
• 1/4 tsp paprika
• Pinch of salt
• Pinch of black pepper

Optional Toppings

• Extra parsley
• Cracked black pepper
• A few bacon crumbles

---

Step-by-Step Preparation

1. Add mixed greens to a bowl.
2. Top with sliced turkey, bacon, celery, cucumber, and parsley.
3. In a separate bowl, whisk mayonnaise, sour cream, lemon juice, garlic powder, dill, parsley, paprika, salt, and pepper.
4. Drizzle dressing over the salad.
5. Toss gently or serve with dressing on top.
6. Add optional toppings if desired

---

FAQ

• Can I use chicken instead of turkey?
  Yes — rotisserie or grilled works great.
• Can I make the dressing ahead?
  Yes, store up to 4 days.
• Can I add cheese?
  Cheddar or mozzarella works well.
• Can I make it dairy-free?
  Use dairy-free mayo and omit sour cream.
• Can I add avocado?
  Yes — it adds richness and healthy fats.

---

Variations & Substitutions

• Add avocado for extra creaminess
• Substitute turkey with chicken or ham
• Add boiled eggs for more protein
• Use kale instead of mixed greens
• Add a pinch of smoked paprika for warmth

---

Serving Suggestions

• Enjoy as a fresh winter lunch
• Pair with a warm holiday soup
• Serve with keto garlic crisps

---

---

Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Chicken Pesto Salad with Mozzarella & Tomatoes
• Turkey & Cheese Roll-Ups

New keto recipes are added every week — check back often for more low-carb inspiration!