© 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
3/4 c unsweetened applesauce
1/4 c apple cider vinegar
1 tbsp Dijon mustard
2 Large scallions, cut crosswise in qters
1/2 tsp sea salt
1/3 c extra virgin olive oil
2 TURKEY TENDERLOINS
As needed assorted organic greens, washed, drained and chilled
2 Medium Granny Smith or Fuji apples, cored and cut into 1-inch chunks
1 c dried cranberries or dried cherries
Process applesauce, vinegar, mustard, scallions and sea salt in a blender or food processor until smooth. With motor running, add oil in a thin, steady stream. Pour into a bowl or wide mouth jar. Cover and refrigerate up to 1 week.
Poach turkey tenderloins in chicken or turkey broth just until cooked to an internal temperature of 170 degrees F.
Cut turkey into 1-inch chunks. Cover and refrigerate until ready to assemble the salad.
To serve, assemble greens on plates and top with turkey and apple pieces. Drizzle a little of the vinaigrette atop each serving.
Top with dried fruit and serve.
Total Calories 360
Total Fat 16 g
Saturated Fat 2 g
Cholesterol 40 g
Sodium 340 mg
Total Carbohydrates 33 g
Dietary Fiber 3 g
Sugars 26 g
Protein 26 g
% Daily Protein 10
% Daily Vitamin C 15
% Daily Calcium 4
% Daily Iron 10