If you're going to have a salad for dinner, make it this one! Tender turkey and potatoes, fresh green beans and tomatoes and a creamy dressing come together in the ultimate power salad!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Green Beans, trimmed
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
White Wine Vinegar(ContainsSulphites/Sulfite)
Adding finely chopped raw shallots to the dressing will add a bit of spicy heat. If you want to tone down the heat a notch, simply add a little less than what we call for.
Wash and dry all produce.* Peel and finely chop 2 tbsp shallot. Halve the tomatoes. Cut the green beans into 1-inch pieces. Cut the potatoes into 1/2-inch pieces.
In a medium pot, combine the potatoes with enough salted water to cover (approximately 1-2 inches). Bring to a boil over high heat. Cook until the potatoes are fork-tender, 10-12 min.
Meanwhile, in a medium bowl, whisk together the sour cream, mustard, vinegar and 1 tsp sugar. Stir in the shallots. Season with salt and pepper. Reserve half the dressing in a small bowl. Set both aside.
Pat the turkey dry with paper towels, then sprinkle with the Cajun seasoning. Season with salt and pepper. Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the turkey. Cook until golden-brown and cooked through, 3-5 min per side. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**) (NOTE: Cook the turkey in batches.)
When the potatoes are fork-tender, add the green beans. Boil until the beans are tender-crisp, 1-2 min, then drain. Add the potatoes and green beans into the medium bowl with the dressing. Toss together. Season with salt and pepper.
Thinly slice the turkey. Divide the spring mix between plates. Top with the potato mixture, tomatoes and turkey. Drizzle over as much of the reserved dressing as you like.