Poached Turkey Salad with Double Apple Vinaigrette



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


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.

Nutrition Facts

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