Mediterranean Power Salad
About this Recipe
A perfect pick for patrons on the go, this salad shines as a better-for-you lunch or dinner option. A tangy blood orange vinaigrette accents popular ingredients like quinoa pasta shells, garbanzo beans and turkey medallions. Keep it fresh and delicious by serving with fruit-infused water.
Mediterranean Power Salad
Directions
- Combine all the ingredients (except toppings) in a bowl large enough to toss ingredients. Blend well.
- Place the tossed ingredients into a salad bowl. Garnish the top of the salad with the hard-cooked egg, and then neatly arrange the turkey medallions on top of the salad.
- Sprinkle with pomegranate seeds, and add blood orange segments. Serve.
Ingredients
- 2 oz almonds, slivered, toasted
- 1/3 cup Blood Orange Vinaigrette, (recipe below)
- 3 oz Butterball® Turkey Medallions, Sliced
- 1/3 cup garbanzo beans, crispy roasted
- 3 oz kale, cleaned, heavy stems removed
- 1/4 cup orange(s), blood, segments
- 1/4 cup pistachios
- 1/4 cup pomegranate seeds, fresh
- 1/2 cup quinoa pasta shells, cooked
- 2 oz spinach, fresh baby
- 1 West Creek® Egg(s), hard cooked and sliced
Blood Orange Vinaigrette
Directions
- Blend together all the ingredients except for olive oil, mint and basil. Blend well.
- Slowly whisk in the olive oil, and adjust salt and pepper to taste.
- One hour prior to using, fold in the basil and mint.
Ingredients
- 3/4 cup blood orange juice
- 1/2 tsp black pepper, ground
- 2 tbsp honey
- 2 tbsp lemon juice
- 1 orange(s), blood, zest only
- 1 tbsp Peak Fresh Produce® Basil
- 1 tbsp Peak Fresh Produce® Mint
- 1 Peak Fresh Produce® Shallot(s), minced
- 3/4 cup Piancone® Oil, Olive
- 1 tbsp vinegar, white balsamic