Turkey & Tater Trot Salad
A bright and delicious salad perked up by potatoes.Recipe Courtesy of: Potato Goodness
Serves4
Ingredients
Roasted Potato Slices
- 16 oz. Tasteful Selections potatoes, thinly sliced
- 1 tbsp. olive oil
- 2 tsp. lemon pepper seasoning
- 2 tsp. rubbed sage
Grilled Turkey Breast
- 1 lb. turkey breast, sliced into ½-inch pieces
- 1 tbsp. olive oil
- 2 tsp. poultry seasoning
- 2 tsp. sea salt
Salad
- 6 c. baby spinach
- ¼ c. red onion, thinly sliced
- ½ c. sliced almonds
- 2 each navel oranges, peel removed and sliced thin
- ¼ c. dried cranberries
Maple Mustard Vinaigrette
- 3 tbsp. maple syrup
- 2 tbsp. whole grain mustard
- 3 tbsp. apple cider vinegar
- ¼ tsp. cayenne pepper
- 4 tbsp. avocado oil
Instructions
- Preheat the oven to 375-degrees.
- In a large bowl combine the potato slices along with the olive oil, lemon pepper seasoning, and sage. Toss until the potatoes are well coated and arrange the slices on a baking sheet and bake for 20 minutes or until the potatoes are golden and slightly crisp around the edges. Remove from the oven and set aside.
- While the potatoes are roasting, prepare the turkey by heating a grill or a grill pan to medium-high heat. While the grill is preheating slice the turkey breast into½-inch pieces and season with olive oil, poultry seasoning, and sea salt.
- When the grill is ready place the turkey on the grill on each side for about 4 minutes, the turkey should still look moist and juicy with nice grill marks. If you have an instant-read thermometer the temperature should be 155-degrees, the meat will carry over cook to 165-degrees. Set aside until ready to use.
- To make the vinaigrette, combine the maple syrup, mustard, vinegar, and cayenne together in a bowl. While whisking slowly drizzle in the oil until all of it has been incorporated. This dressing can be made up to 3 days in advance for the best quality.
- You are now ready to build your salad. To get started, arrange 1 cup of baby spinach on each plate. Arrange ½ cup of sliced potatoes on and around the salad, followed by half an orange that has been sliced, a few pieces of red onion, 2 tablespoons of almonds, and 1 tablespoon of dried cranberries. Pair the salad with maple mustard vinaigrette. Serve immediately.