Mediterranean Power Salad
A perfect pick for patrons on the go, this salad shines as a better-for-you lunch or dinner option. A tangy blood orange vinaigrette accents popular ingredients like quinoa pasta shells, garbanzo beans and turkey medallions. Keep it fresh and delicious by serving with fruit-infused water.
Kale, cleaned, heavy stems removed
Slivered almonds, toasted
Crispy roasted garbanzo beans
Quinoa pasta shells, cooked
Blood orange vinaigrette
Toppings 1 ea.
Hard-cooked egg, sliced with an egg slicer
Turkey Medallions 1/4 cup
Fresh pomegranate seeds
Blood orange segments
Combine all the ingredients (except toppings) in a bowl large enough to toss ingredients. Blend well.
Place the tossed ingredients into a salad bowl.
Garnish the top of the salad with the hard-cooked egg, and then neatly arrange the turkey medallions on top of the salad. Sprinkle with pomegranate seeds, and add blood orange segments.
TIP: For a more dramatic presentation, layer all ingredients in a glass jar. Top with more turkey medallions. Provide an empty bowl for patrons to shake into.
Find the Blood Orange Vinaigrette Recipe here.