© 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
6-1/4 lbs FULLY COOKED BONELESS TURKEY BREAST, skinless
1 c fresh basil, chopped
1 c raspberry vinegar
1 c cranberry juice
3 c extra-virgin olive oil
Salt and freshly ground black pepper To Taste
1/2 tsp crushed red pepper flakes
3-3/4 lbs 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
Cayenne pepper As needed
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.
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