Entrées
Grilled Turkey and Marinated Beet Salad
1
plate
Serving Size
8
mins.
Prep Time
30
mins.
Total Time
Add life to your salad menu with turkey medallions alongside vibrant red and yellow beets, fresh basil, crunchy walnuts and crumbled feta. Drizzle or serve with a citrusy lemon and red wine vinaigrette and grilled French bread.
Ingredients
Grilled Turkey And Marinated Beet Salad
¾ cup(s)
Red beets, peeled, roasted, 1-inch dice
¾ cup(s)
Golden beets, peeled, roasted, 1-inch dice
¼ cup(s)
Basil, torn
¾ cup(s)
Spring mix
2 tbsp.
Walnuts, broken
1 ½ oz.
Lemon and Red Wine Vinaigrette
3 tbsp.
Feta cheese
1 slice(s)
French bread, cut on the bias, brushed with olive oil, grilled on both sides
Directions
- 1. Combine the beets, basil, spring mix and walnuts in a stainless steel mixing bowl.
- 2. Toss and coat well with the Lemon and Red Wine Vinaigrette.
- 3. Place the salad into a chilled salad bowl.
- 4. To serve, portion the salad onto a plate.
- 5. Sprinkle the feta over the top of the salad.
- 6. Arrange the grilled turkey onto the salad.
- 7. Garnish the salad with 1 slice of French bread.
Ingredients
Lemon And Red Wine Vinaigrette
2 tbsp.
Lemon juice, fresh
¼ cup(s)
Red wine vinegar
⅛ tsp.
Sea salt
⅛ tsp.
Black pepper
¾ cup(s)
Olive oil
Directions
- 1. Measure the lemon juice and red wine vinegar into a stainless steel bowl.
- 2. Add the salt and pepper. Blend well with a whisk.
- 3. Slowly pour the olive oil into the seasoned vinegar and lemon juice while whisking.
- 4. Place the vinaigrette into a storage container with a lid. Label and date.
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