Tuscan Kale Salad with Turkey

Ingredients

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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