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Thanksgiving
Chopped Salad
Preparation Time:
20
minutes
Cooking Time:
50
minutes
Serves: 6
I N G R E D I E N T S
1
p a c k a g e H o n e y s u c k le W h it e *
or S h a d y B r o o k Farms® T u r k e y
B r e a s t T e n d e r lo in s or 1 .2 5 lb s o f
roast tu rk e y b re a st, le fto v e r fro m
y o u r h o lid a y d in n e r, sh re d d e d or
c u t in to 1/2 in ch c u b e s
1
tab le sp oo n olive oil
teasp oo n salt
Va
teasp oo n b la ck p ep p er
6
cu p s ch o p p e d rad icch io
6
cu p s ch o p p e d rom ain e h earts
D I R E C T I O N S
Preheat oven to
350
°F.
2
. Brush turkey tenderloins with olive oil and sprinkle with salt and pepper.
3
. Place tenderloins on a baking pan and bake covered for
30
minutes.
4
. Uncover and bake until internal temperature reaches
170
°F, about
20
minutes.
5
. Cool turkey and shred or cut into
1
/
2
-inch cubes.
6
. In a large bowl, combine turkey, radicchio, romaine and cranberries.*
7
. Whisk together balsamic dressing and maple syrup, pour over salad and toss
gently until combined.
'o
8. Transfer to serving bowl. Sprinkle with almonds and serve.
1
cu p d ried cran b erries
Ya
cu p b o ttle d b alsam ic d ressin g
3
tab le sp oo n s m ap le syrup
1
cu p sliced or slivered alm o n d s, toasted
*Note: If using remaining holiday turkey breast, start recipe at step
six.
Total time is approximately
15
m
inutes when utilizing remaining roast turkey breast.
