© 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 + 2 tbsp fresh lemon juice
1/2 c + 1 tbsp white wine vinegar
1/2 c + 1 tbsp walnut oil
1 c light salad oil
1-1/2 tbsp sugar
1-1/2 tbsp salt and pepper
1/2 c fresh tarragon, stemmed and chopped
5 lbs COOKED TURKEY BREAST, sliced approximately 1/8-inch
3-3/4 lbs asparagus spears, 5-inches long, cooked & chilled
3-3/4 lbs red skin potatoes, cooked, chilled, & sliced thin
40 Each cherry tomatoes, star cut
10 oz hard cooked eggs, chopped
20 Slices lemon, thinly sliced
For Lemon Tarragon Vinaigrette: thoroughly blend lemon juice, white wine vinegar, oils, sugar, salt and pepper, and tarragon together. For best results, blend fresh dressing daily.
For each serving: Using 4 ounces of cooked turkey breast, fold each slice of turkey breast into a cone shape and arrange cones on plate in a fan shape. Fan 3 ounces of asparagus spears out, arranging to partially overlap turkey. Arrange 3 ounces of potato slices at bottom of plate. Place one cherry tomato on each side of the plate. Note: To make star-cut tomatoes, make 2 perpendicular cuts through the core of the tomato, stopping before cutting through to the bottom of the tomato.
Just before serving, drizzle about 3 tablespoons vinaigrette over each portion and sprinkle 1/2 ounce chopped eggs over asparagus. Garnish with 1 lemon slice.
440 Total Calories
170 Calories from Fat
20 g Total Fat
31 % Daily Total Fat
3 g Saturated Fat
15 % Daily Saturated Fat
155 g Cholesterol
52 % Daily Cholesterol
250 mg Sodium
10 % Daily Sodium
25 g Total Carbohydrates
8 % Daily Total Carbohydrates
4 g Dietary Fiber
16 % Daily Dietary Fiber
4 g Sugars
41 g Protein
25 % Daily Protein
50 % Daily Vitamin C
8 % Daily Calcium
20 % Daily Iron