Tuscan Kale Salad with Turkey

- 4 Servings
- 10 mins Prep Time
- 20 mins Total Time
Ingredients
- 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 | 500 |
Calories from fat | |
% Daily Value* | |
Total fat 30 g | 38 % |
Saturated fat 7 g | 35 % |
Trans fat 0 g | |
Cholesterol 80 mg | 27 % |
Sodium 1640 mg | 71 % |
Total Carbohydrates 25 g | 9 % |
Dietary Fiber 4 g | 14 % |
Sugars 16 g | |
Protein 42 g | |
Vitamin D
0%
Calcium
30%
Iron
10%
Potassium
8%
|
|
*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 1
Heat 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 2
Using 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 3
While 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 4
Place 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 5
Serve immediately. -
Step 6
Note: 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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