Filippo Berio Mache and Turkey Salad with Cranberry Dressing

INGREDIENTS
DIRECTIONS

Ingredients

Mache and Turkey Salad:

1 small boneless turkey breast (1 3/4 to 2 lb)

2 tbsp chopped fresh rosemary

1/2 tsp sea salt

1/4 tsp freshly ground pepper

1/4 cup Filippo Berio Olive Oil

1 pkg mâche lettuce (about 8 cups)

1 ripe pear, cored and thinly sliced

1 shallot, thinly sliced

1 avocado, peeled and chopped

1/4 cup sliced natural almonds, toasted

Cranberry Dressing:

2 tbsp prepared orange cranberry sauce

2 tbsp red wine vinegar

1 tsp honey

1 tsp minced fresh gingerroot

1 tsp Dijon mustard

1/2 tsp salt

1/4 tsp freshly ground pepper

1/4 cup Filippo Berio Olive Oil

Directions

Mâche and Turkey Salad:

Preheat oven to 400°F. Line baking sheet with parchment paper. Season turkey with rosemary, sea salt and pepper; brush with olive oil.
Place turkey on prepared baking sheet; roast for 35 to 40 minutes or until golden and instant-read thermometer inserted in thickest part of breast reads 165°F. Cover loosely with foil; let rest for 20 to 30 minutes or until easy to handle.
Shred 2 cups turkey (use remainder for another use); let cool completely. Combine mâche, shredded turkey, pear and shallot in large bowl; toss with 1/4 cup dressing. Stir in avocado and garnish with almonds.

Cranberry Dressing: Whisk together orange cranberry sauce, red wine vinegar, honey, ginger, mustard, salt and pepper until blended. Whisk in olive oil until combined.

Tip: If desired, toss with extra dressing to taste.

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Mache and Turkey Salad with Cranberry Dressing Recipe

Mache and Turkey Salad with Cranberry Dressing

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