Turkey Potato Salad with Honey Citrus Balsamic Dressing

Turkey Potato Salad with Honey Citrus Balsamic Dressing

Turkey Potato Salad with Honey Citrus Balsamic Dressing

There’s nothing better for recovering from a Thanksgiving day weekend turkey and trimmings hangover than a fresh salad. But rather than make you go “cold turkey”, this salad creation was built to satisfy and satiate. 

Again, no going cold turkey…literally. This recipe combines ground turkey, greens, &  black olives with the Produce Geek‘s buying recommendations  – Yukon gold potatoes, grape tomatoes & white mushrooms. Finished with my Honey Citrus Balsamic Vinegar dressing, it’s tangy, tasty, crispy…and more than hearty enough to give you the energy you’ll need for a demanding day of Cyber Monday shopping.

Vegetarians/Vegans: Substitute your favorite beans for the turkey.

Gluten-conscious? You’re good to go provided your vinegar is in the clear – read the label!

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • White mushrooms – 1/2 cup, sliced

    Raw Materials for Turkey Potato Salad with Honey Citrus Balsamic Dressing

    Raw Materials

  • Yukon gold potatoes – 1/2 cup, sliced thinly & chopped into small pieces (prepare enough for all your servings)
  • Grape tomatoes – 6

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 1/2 cups, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Black olives – 1 Tbsp, sliced
  • Ground turkey breast – 4 oz  for each serving
  • Chives – 1/4 tsp

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Extra virgin olive oil – 1/2 cup
  • Balsamic vinegar- 1/4 cup
  • Orange juice – 2 Tbsp
  • Honey – 1 Tbsp
  • Basil – 2 tsps
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – to taste
Get cooking…
  1. Toss the green leaf and romaine lettuce together and place on plate.
  2. Heat a small amount of oil on medium heat in a  large deep frying pan or wok.
  3. Add ground turkey and chives, and cook until the meat  is fully cooked.
  4. Remove meat from pan/wok & set aside  in a large bowl.
  5. Add a little more oil to the pan/wok and cook the potatoes on medium heat until tender.
  6. Remove potatoes from pan and combine them with the ground turkey in its bowl.
  7. Allow to cool for approximately 10 minutes, and then top each plate of greens with  even portions of the ground turkey/potatoes mixture.
  8. Arrange the mushrooms and tomatoes around the perimeter of the salad. Top with black olives.
  9. In a small bowl, whisk the following together to create the dressing: olive oil, balsamic vinegar, basil, honey,  sea salt & pepper.
  10. Serve salad with the dressing in a carafe, & dig in!
Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: