Louisiana Sunburst Salad with Cajun Turkey
and Feta and Toasted Almonds
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Ingredients: Turkey breast • Spinach • Roma tomatoes • Cucumber • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Dried cranberries (cranberries, sugar, sunflower oil) • Almonds • Red wine vinegar • Honey • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Turkey Breast Portions
113 g
Baby Spinach
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
28 g
Dried Cranberries
(May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
1 tbsp
Red Wine Vinegar
(May contain traces of: Sesame, Tree nuts, Egg, Milk, Soy, Mustard, Fish, Wheat)
2 tbsp
Hot Sauce
(May contain traces of: Sesame, Sulphites, Tree nuts, Egg, Milk, Gluten, Soy, Mustard, Fish, Wheat, Crustaceans)
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Sesame, Sulphites, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Honey
5 g
Cajun Spice Blend
(May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Milk, Soy, Mustard, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, untiil golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Pat turkey dry with paper towels.
- Place each piece of turkey on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each turkey until 1/2-inch thick.
- Season with Cajun Spice Blend, salt and pepper.
- Heat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook for 4-5 min each side, until golden and cooked through.**
- Transfer to a plate and set aside.
- Cut tomato into 1/4-inch pieces.
- Thinly slice cucumber.
- To a large bowl, add honey, vinegar, half the hot sauce and 1/2 tbsp (1 tbsp) oil. (TIP: If you like things spicy, use all the hot sauce!) Season with salt and pepper. Whisk to combine.
- To the bowl with dressing, add spinach, cranberries, cucumbers and tomatoes. Toss to combine.
- Thinly slice turkey.
- Divide salad between plates. Sprinkle feta and toasted almonds over top.
- Top with turkey.
