Cal Smart Spiced Turkey Salad
with Dill Pickle Cream
Looking for a salad with something a little extra? This dish nails it with a dollop of tangy dill pickle and onion cream. Don't throw out the pickle juice! It's used in the vinaigrette for an acidic kick!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
113 g
Spring Mix
113 g
Baby Tomatoes
28 g
Crispy Shallots
(Contains Soy, Gluten)
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Green Onion
90 mL
Dill Pickle, sliced
3 g
Garlic
1.5 tsp
Dijon Mustard
(Contains Mustard)
1 tbsp
Paprika-Garlic Blend
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce.Garlic Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tspmedium and 1 tsp extra! Heat a large non-stick pan over medium-high heat. While pan heats, pat turkey dry with paper towels. Season with salt and pepper, then evenly sprinkle Paprika-Garlic Blend over both sides. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 5-7 min.
While turkey cooks, halve tomatoes. Peel, then mince or grate garlic. Thinly slice green onions. Finely chop dill pickle. Reserve the pickle juice for step 4.
Add green onions, garlic, mayo, sour cream, pickles and Dijon to a medium bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
Whisk pickle juice and 1 1/2 oil tbsp (dbl for 4 ppl) in a large bowl. Season with salt and pepper.
Add tomatoes and spring mix to the bowl with vinaigrette. Toss to combine.
Slice turkey. Divide salad between plates. Top with turkey, then dollop with dill pickle cream. Sprinkle crispy shallots over top.
