Mesquite Smoked Turkey and Red Quinoa Sedona Salad
Mesquite Smoked Turkey and Red Quinoa Sedona Salad
Directions
- Combine all ingredients to include pomegranate dressing, fluff with fork to blend.
- Toss together the roasted poblano dressing and mixed greens.
- Place in a salad bowl, top salad with quinoa mixture.
- Garnish the top with avocado and sprinkle with pomegranate seeds.
Ingredients
- 5 slices avocado(s)
- 1 Cup(s) Butterball® Mesquite Smoked Turkey Breast, julienne
- 1/3 Cup(s) grapes, white
- 1 Heritage Ovens® Bread, Baguette(s), French Mini 8-inch
- 1 Tbsp(s). jalapeno(s), julienned
- 1/3 Cup(s) orange slice(s), fresh
- 1/3 Cup(s) Peak Fresh Produce® Cilantro, packed
- 1 Tbsp(s). pomegranate seeds
- 1 Cup(s) quinoa, red or pink, cooked
- 1 oz(s). roasted poblano Roman dressing, ladleful
- 4 oz(s). salad, 2 parts romaine, 1 part spring mix
- 1/4 Cup(s). vinaigrette, spicy lime and pomegranate
