Tuscan Kale Salad with Turkey
- 4 Servings
- 10 mins Prep Time
- 20 mins Total Time
- 1 package Tuscan Herb Turkey Breast Tenderloins
- 1 package kale chopped salad mix
- 1 cup red grapes, cut in half
- 1/2 cup pistachios
- 1 Fuji apple, thinly sliced
- 1 package prosciutto
- 2 tbsp. olive oil
- 1 package parmesan crisps
- 1/2 cup of your favorite dressing
|Serving Size||About 2 cups|
|Amount Per Serving|
|Calories from Fat|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 7g||35%|
|Trans Fat 0g|
|Total Carbohydrates 25g||9%|
|Dietary Fiber 4g||14%|
Vitamin D 0%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1Heat a sauté pan or griddle over medium high heat. Place 2 tbsp. of olive oil in pan, then add single slices of prosciutto and cook until crispy. Remove and place on a paper towel to drain.
Step 2Using the same pan, add the turkey tenderloin pieces in the pan and sauté until lightly browned and heated throughout (approximately 4 minutes). Note: turkey tenderloin pieces can be served cold over the salad if desired.
Step 3While the turkey bites are heating, place the chopped kale, red grapes, pistachios and apples in a mixing bowl. Add the dressing and gently toss until thoroughly coated.
Step 4Place mixed salad on a large platter, then top with turkey bites and crispy prosciutto. Break up the parmesan crisps and sprinkle over the entire salad.
Step 5Serve immediately.
Step 6Note: to prevent apples from browning, squeeze 1 lemon into a container and add 2 cups of water. Slice the apples and place in the liquid until needed.
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