| 1 | Granny's Boneless, Skinless Turkey Breast - cut into 1" (2.5 cm) cubes |
| 1 tbsp | 15 ml | canola oil |
| 1 tbsp | 15 ml | red wine vinegar |
| 1 tsp | 5 ml | lemon juice |
| 1 tsp | 5 ml | garlic |
| 1 tsp | 5 ml | oregano |
| 1 | dash of sea salt and ground pepper |
| to serve | crusty bread |
| 4 cups | 1L | mixed greens |
| 1 | Anjou or Bosch pear, sliced |
| 1 | avocado, sliced |
| 1/4 cup | 60 ml | red onion, thinly sliced |
| 2 tbsp | 30 ml | sunflower seeds |
| 1/4 cup | 60 ml | goat cheese, cumbled |
| 1 cup | 250 ml | flat-leaf parsley, packed |
| 1 | Freshno pepper, roughly chopped and deseeded |
| 4 | cloves of garlic |
| 2 | sping fresh oregano |
| 1 1/2 tbsp | 25 ml | red wine vinegar |
| 1/2 cup | 125 ml | olive oil |
| to taste | salt and pepper |
Recipe created by Peppers & Pennies for Exceldor Cooperative.
