RK Salad TT
1
Nutritional Information

Per serving

Calories:
746
Protein:
38 g
Fat:
53 g
Carbohydrates:
36 g

Credit
Recipe courtesy of Renee Kohlman, www.sweetsugarbean.com.

Serves: 4
  1. In the bowl of a food processor, combine all ingredients for the herb dressing and process until smooth.
  2. Place turkey breast in a shallow glass dish, pour half of the dressing over it and marinate for 2 hours in the refrigerator.
  3. Take out a half hour before cooking and you can either grill it on the barbeque or roast in the oven at 375oF (190oC) until no longer pink inside and thermometer reads 165oF (74oC).
  4. Let rest for 20 minutes, then slice thinly.
  5. In a medium saucepan, add the wild rice and cover with plenty of cold water.
  6. Bring to a boil, cover and simmer for about 45 minutes until tender. Drain and set aside.
  7. In a large bowl, add the chopped kale and add the remaining dressing. Massage kale with your fingers for a minute or so. This helps soften the kale. Let it rest in the fridge for about 20 minutes.
  8. Add the cooked wild rice, sliced cucumber and toss well.
  9. Divide salad on to four plates and garnish with pecans, blueberries, feta and sliced turkey. Season with salt and pepper.

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