Roulade of Turkey Salad




2 oz prosciutto, sliced very thin

4 oz Ricotta cheese

1 Large egg yolk

1 tbsp fresh thyme, chopped

24 Tips fresh asparagus

Orange Vinaigrette

1/2 c olive oil

1 tsp shallots, chopped

3 Medium blood oranges, 2 segmented, 1 zested and 1/4 c juice

Salt As needed

6 oz organic baby mixed greens, washed, dried and chilled

2 tbsp pumpkin seeds, toasted and chopped




Slice turkey into 4 pieces. With a meat tenderizer, gently flatten each piece between plastic wrap.

Place sliced prosciutto atop each turkey breast.

Mix Ricotta, egg yolk and thyme. Spread atop prosciutto.

Place 3 asparagus tips on the edge and roll up tightly in plastic wrap. Poach gently in boiling water for 10-12 minutes. Let cool in refrigerator.


Mix oil, shallots and the juice and zest from the oranges together.


For each serving, arrange 3 asparagus tips in a fan placing an orange segment in between each tip.

Toss greens with vinaigrette and place to one side of the plate.

Slice roulade and arrange in a semi-circle at the base of the asparagus, nestling against the greens.

Sprinkle with pumpkin seeds.


Nutrition Facts

620 Total Calories

350 Calories from Fat

39 g Total Fat

60 % Daily Total Fat

8 g Saturated Fat

40 % Daily Saturated Fat

170 g Cholesterol

57 % Daily Cholesterol

680 mg Sodium

28 % Daily Sodium

20 g Total Carbohydrates

7 % Daily Total Carbohydrates

5 g Dietary Fiber

20 % Daily Dietary Fiber

680 g Sugars

48 g Protein

45 % Daily Protein

160 % Daily Vitamin C

20 % Daily Calcium

25 % Daily Iron