Turkey Carnitas Mesclun Salad with Tangerine Vinaigrette




Salt and black pepper

2 c olive oil

1 Each tangerine, qtered

1/2 c whole milk

2 Cloves garlic, peeled

1/4 c tamari soy sauce

1/4 c cola soda

Tangerine Vinaigrette

1 Bunch scallions, finely chopped

2 tbsp granulated sugar

1 Large jalapeno, seeds & membrane removed, minced

2 Each tangerines, zested and juiced

1/4 c rice wine vinegar

1 tbsp tamari soy sauce

1/2 c olive oil

1 lb mesclun greens, washed and drained

3 Medium avocados, peeled & sliced into wedges

As needed blue corn tortilla strips



Trim turkey thighs and remove bones. Season with salt and pepper.

Heat olive oil and add turkey. Slowly simmer for 45 minutes until turkey is golden brown and very tender.

Add tangerine, milk, garlic, soy sauce and cola. Simmer another 15 minutes.

Remove turkey from liquid and drain thoroughly.

Using 2 forks, shred the turkey. Reserve warm for service.


Blend scallion, sugar, jalapeno, tangerine juice and zest, rice wine vinegar and soy sauce in a medium bowl.

Using a wire whip, slowly incorporate olive oil.

Place in a small saucepan and warm for service.


For each order, in a large mixing bowl, toss the mesclun greens and avocado slices with warm vinaigrette. Place in the center of a warm service plate and top with the shredded turkey.

Garnish with blue corn tortilla strips.

Nutrition Facts

Total Calories 730

Total Fat 53 g

Saturated Fat 18 g

Cholesterol 85 g

Sodium 680 mg

Potassium 1240 mg

Total Carbohydrates 27 g

Dietary Fiber 8 g

Sugars 7 g

Protein 33 g

% Daily Protein 50

% Daily Vitamin C 45

% Daily Calcium 20

% Daily Iron 30