© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 c pomegranate juice
1/4 c olive oil
1/4 c freshly squeezed orange juice
Salt and freshly ground black pepper To taste
2 c mayonnaise
2 tbsp yellow curry paste (Mae Ploy)
1/4 tsp freshly ground black pepper
1/4 c fresh lemon juice
1-1/2 lbs OVEN ROASTED TURKEY BREAST, shredded
2/3 c peanuts, toasted and chopped
3 c Granny Smith apples, cored and finely chopped
2/3 c golden raisins, chopped
8 Each multigrain artisan rolls
4 c baby greens, washed, drained and chilled
1 c Pomegranate Vinaigrette
POMEGRANATE VINAIGRETTE
Emulsify pomegranate juice, oil, orange juice, salt and pepper in a food processor until smooth. Cover and hold in refrigerator.
TURKEY SALAD and SERVICE
Preheat oven to 350 degrees F.
Combine mayonnaise, curry paste, pepper and lemon juice with a whisk until combined. Mix in turkey, peanuts, apple and raisins.
Heat rolls in oven 5-7 minutes and then slice in half.
Evenly divide turkey mixture between rolls and top with ½ cup baby greens.
Drizzle baby greens with 2 tablespoons pomegranate dressing.
Serve each sandwich open faced on a square plate. Garnish with a few scattered peanuts.