© 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 c whole pecans
1/2 c maple syrup
2 tbsp Dijon mustard
2 tbsp white wine vinegar or sherrry vinegar
2 tbsp light honey
1 Medium lemon, juiced
Salt and black pepper To Taste
1/4 c olive oil
5 oz baby field greens, washed, dried and chilled
1/2 lb SUN DRIED TOMATO COOKED TURKEY BREAST, cut into thin 1/4-inch strips
4 oz dried cranberries
CANDIED MAPLE PECANS
Preheat oven to 350 degrees F.
In a small mixing bowl, toss pecans with maple syrup, coating all surfaces. Spread onto a lightly oiled cookie sheet. Bake for 15-18 minutes, turning with a spatula every 5 minutes. When pecans are toasted, place on a lightly oiled plate and allow to cool.
VINAIGRETTE
Prepare the vinaigrette by whisking the mustard, vinegar, honey, lemon, salt and pepper together.
ASSEMBLY
To assemble the salads, divide the salad greens onto chilled plates and top with turkey breast strips.
Sprinkle with cranberries and candied pecans. Drizzle with vinaigrette just before serving.