• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
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  • ONTARIO
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  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2
Nutritional Information

Per serving

Calories:
746
Protein:
37g
Fat:
68g
Carbohydrates:
40g
Sodium:
821mg

Credit
Turkey Farmers of Canada

Serves: 2
Prep Time: 15 mins
Cook Time: 20 mins
Salad:
  1. Boil potatoes in a large pot of salted water for 15-20 minutes or until fork tender. Drain and cool; slice potatoes in half.
  2. Blanch green beans in a separate pot of boiling salted water for 5-7 minutes or until tendercrisp.
  3. Cook corn in unsalted boiling water for 7-9 minutes or until tender.
  4. Meanwhile, heat olive oil in a skillet over medium heat. Season turkey pieces with salt and pepper.
  5. Cook turkey breast slices for 5 minutes per side or until cooked Remove from heat.
  6. To assemble salad: Sprinkle radicchio on the bottom of a large serving platter. Top with turkey, potatoes and green beans. Layer over tomatoes. Sprinkle with corn and olives (if using).
Sundried Tomato Dressing:
  1. Blend parsley, pumpkin seeds, sun-dried tomatoes, vinegar, honey and garlic in a blender until smooth. Season with salt and pepper (adjust to taste). Drizzle evenly over salad to taste. (Reserve leftover dressing in the refrigerator for up to 3 days.) Serve immediately.

Excellent source of vitamin A, vitamin C, thiamin, riboflavin, niacin, folate, vitamin B6, vitamin B12, pantothenate, magnesium, iron, zinc and selenium.

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