Louisiana Sunburst Salad with Cajun Turkey
and Feta and Toasted Almonds- Almonds
- Milk
- Sesame
- Sulphites
- Tree nuts
- Peanuts
- Egg
- Milk
- Gluten
- Soy
- Mustard
- May contain traces of allergens
- Fish
- Wheat
- Crustaceans
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount. Ingredients: Turkey breast • Spinach • Roma tomato • Cucumber • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Dried cranberries (cranberries, sugar, sunflower oil) • Almonds • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • 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).
Ingredients
340 g
Turkey Breast Portions
113 g
Baby Spinach
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
28 g
Dried Cranberries
(Contains: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard, May contain traces of allergens)
1 tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 tbsp
Hot Sauce
(Contains: Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg, May contain traces of allergens)
28 g
Almonds, sliced
(Contains: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Honey
5 g
Cajun Spice Blend
(Contains: May contain traces of allergens, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, 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.
