Servings: 
20
Ethnicity: 
New Southern American
Preparation Method: 
Roast
Product Type: 
Cooked Turkey

Nutrition Facts

  • 550 Total Calories
  • 34 g Total Fat
  • 0 % Daily Total Fat
  • 5 g Saturated Fat
  • 120 g Cholesterol
  • 380 mg Sodium
  • 836 mg Potassium
  • 18 g Total Carbohydrates
  • 4 g Dietary Fiber
  • 13 g Sugars
  • 45 g Protein
  • 90 % Daily Protein
  • 150 % Daily Vitamin C
  • 6 % Daily Calcium
  • 20 % Daily Iron

Roasted Turkey Salad with Raspberry Vinaigrette

Recipe provided by Executive Chef Aaron Patterson, Greensboro, NC.

6-1/4 Pounds:
FULLY COOKED BONELESS TURKEY BREAST, skinless
1 Cup:
fresh basil, chopped
1 Cup:
raspberry vinegar
1 Cup:
cranberry juice
3 Cups:
extra-virgin olive oil
To Taste:
salt and freshly ground black pepper
1/2 Teaspoon:
crushed red pepper flakes
3-3/4 Pounds:
organic greens, washed, drained and chilled
5 Large:
mangos, peeled and cut into wedges
20:
Roma tomatoes, cut into wedges
5:
red bell peppers, seeded and julienned
As needed:
cayenne pepper
 
ROASTING TURKEY

Cut turkey breast into 1-inch by 1/2-inch strips and place in a well-oiled pan. Roast in a 375 degree F. oven for 5 - 8 minutes.

Cool and sprinkle with fresh basil.

Portion into 5-ounce servings. Wrap, chill and hold for service.

RASPBERRY VINAIGRETTE

Combine raspberry vinegar and cranberry juice. Slowly whip in oil to form an emulsion.

Season with salt, black pepper and crushed red pepper.

PLATING and SERVICE

For each salad, place 3 ounces organic greens on chilled salad plate.

In a star formation, top greens with mango wedges, Roma tomato wedges and red bell pepper strips.

Complete star formation by topping with chilled, portioned turkey strips.

Sprinkle cayenne pepper around rim of plate.

Serve with 1 ounce to 2 ounces Raspberry Vinaigrette.

 

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