Mesquite Smoked Turkey and Red Quinoa Sedona Salad

Mesquite Smoked Turkey and Red Quinoa Sedona Salad

  • SERVING SIZE 1 plate
  • PREP TIME 20 mins.
  • TOTAL TIME 25 mins.

This eye-catching offering will be an on-trend, protein-packed addition to your lunch or dinner menu. With distinctive ingredients, like pomegranate vinaigrette and mesquite turkey, it’s not your average salad.

Ingredients

 

MESQUITE SMOKED TURKEY AND RED QUINOA SEDONA SALAD

1 cup

Mesquite Smoked Turkey Breast, julienned

1 cup

Red or pink quinoa, cooked

⅓ cup

White grapes

1 tbsp.

Jalapeños, julienned

⅓ cup

Fresh orange segments

⅓ cup

Cilantro leaves, packed

¼ cup

Spicy lime and pomegranate vinaigrette

1 oz.

Roasted poblano dressing

4 oz.

Salad – 2 parts romaine, 1 part spring mix

5 slices

Avocado

1 tbsp.

Pomegranate seeds

1 ea.

Baguette, seasoned, warm

Directions

 

TO PREPARE THE MESQUITE SMOKED TURKEY AND RED QUINOA SEDONA SALAD:

1. Combine the pomegranate dressing with the previously listed ingredients, and fluff with a fork to blend.

2. Toss together the roasted poblano dressing and mixed greens.

3. Place the greens in a salad bowl and top with the quinoa mixture. Garnish the top with the avocado and sprinkle with the pomegranate seeds.

4. Serve with the warm seasoned baguette.

RECIPE TWISTS

Swap and substitute to make it your own.

Serve with confidence.®

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