Servings: 
8
Ethnicity: 
New American
Preparation Method: 
Combine
Product Type: 
Cooked Turkey

Nutrition Facts

  • 723 Total Calories
  • 42 g Total Fat
  • 52 % Daily Total Fat
  • 236 g Cholesterol
  • 318 mg Sodium
  • 57 g Total Carbohydrates
  • 32 g Protein

Leatherstocking Pancake Salad

This award winning recipe was developed by Frank Setera, CEC, AAC

3/4 Cup:
water
1 Cup:
apple juice concentrate
2 Tablespoons:
vegetable oil
1 Cup:
flour
1-1/2 Teaspoons:
ground cinnamon
6 Large:
eggs, beaten
1/2 Cup:
walnuts, chopped fine
1 Cup:
sundried cranberries, chopped
As needed:
vegetable oil, (to cook pancakes)
1 Pound:
COOKED BONELESS TURKEY BREAST ROAST, sliced into 1-ounce slices
1/2 Pound:
smoked Cheddar cheese, cut into 20 slices
1/2 Cup:
raspberry vinegar
1/2 Cup:
jellied cranberry sauce
1 Tablespoon:
Dijon mustard
1/2 Cup:
canola oil
2 Large:
Cortland apples, cored and sliced
4 Cups:
baby field greens, washed, dried and chilled
1/2 Pint:
fresh raspberries, washed and well drained
1-1/2 Cups:
Cranberry-Raspberry Vinaigrette
 
CRANBERRY PANCAKE

Using a 2-quart stainless steel bowl, mix water, apple juice concentrate, 2 tablespoons oil, flour and cinnamon. Stir until smooth.

Whisk in beaten eggs, blending thoroughly.

Fold in nuts and sundried cranberries.

Heat a slightly oiled 10-inch skillet until smoking.

For each pancake, pour in 2-1/2 ounces pancake batter. Swirl to coat bottom of pan. Cook until set. Turn and continue to cook until cooked through.

Turn out each pancake on clean, smooth work surface. Cool to room temperature before rolling. Makes 8 pancakes.

ASSEMBLY

Place 2 turkey slices atop each cooled pancake. Cover turkey with 2-1/2 slices Cheddar.

Tightly roll all in a pinwheel fashion. Slice each diagonally in two sections.

CRANBERRY-RASPBERRY VINAIGRETTE

In a blender or food processor, blend vinegar, cranberry sauce and Dijon.

At low speed, add oil and process until an emulsion has formed.

Pour vinaigrette into squeeze bottle and hold for service.

PLATING

For each presentation, plate rolled pancake halves with sliced apples, 1/2 cup field greens and raspberries. Sprinkle field greens with Cranberry-Raspberry Vinaigrette.