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soups salads | turkey

Spring Salad with Arugula, Pea Shoots and Roasted Turkey

Prep Time: 15 minutes Cooking Time: none 4-6 servings


Products Included In Recipe

Ingredients

1.5 lb | 750 g Granny's Leftover Turkey or Granny's Boneless, Skinless Turkey Breast, roasted
2 cups | 500 ml baby arugula
2 cups | 500 ml romaine hearts, chopped
1/2 cup | 125 ml pea shoots (or mixed salad greens)
1/4 cup | 65 ml fresh radishes, thinly sliced
1/2 cup | 125 ml snap peas, coarsely chopped
1/2 cup | 125 ml feta cheese, crumbled

Dressing:

1/3 cup | 85 ml olive oil
2 tbsp | 30 ml apple cider vinegar
1 tsp | 5 ml honey
To taste salt and ground pepper

Directions

Mix arugula, romaine and pea shoots in a bowl and then place in a serving dish.
Add sliced turkey, radishes, snap peas and feta.
Whisk dressing ingredients in a bowl, drizzle over salad and serve.

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