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Thanksgiving Chopped Salad

Servings: 6  Preparation Time: 00:20  Total Time: 01:00
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Thanksgiving Chopped Salad
Recipe Nutrition Facts
Serving size:9.5oz/268.3g
Calories per serving:389
Calories from fat:164.7
Total fat:18.3g
Saturated fat:2g
Cholesterol:47.3mg
Sodium:548mg
Carbohydrate:35.3g
Fiber Carbs:4.2g
Sugar Carbs:24.3g
Protein:23.7g

Ingredients:

1 package (about 1 pound) Shady Brook Farms® Turkey Breast Tenderloins, or 1.4 lbs leftover whole turkey
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups chopped radicchio
6 cups chopped romaine hearts
1 cup dried cranberries
3/4 cup bottled balsamic dressing
3 tablespoons maple syrup
1 cup sliced or slivered almonds, toasted

How to prepare this recipe:

  1. Preheat oven to 350°F.
  2. Brush tenderloins with olive oil and sprinkle with salt and pepper.
  3. Place tenderloins on a baking pan and bake covered for 30 minutes.
  4. Uncover and bake until internal temperature reaches 170°F, about 20 minutes.
  5. Cool turkey and shred or cut into 1/2-inch cubes.
  6. In a large bowl, combine turkey, radicchio, romaine and cranberries.
  7. Whisk together balsamic dressing and maple syrup, pour over salad and toss gently until combined.
  8. Transfer to serving bowl and sprinkle with almonds.
This salad is a great way to use roast turkey left over from Thanksgiving dinner.