K-12
Lunch
Tokyo Turkey Breakfast Biscuit
Spinach Salad with Smoked Turkey and Green Apple Vinaigrette
1
plate
Serving Size
15
mins.
Prep Time
30
mins.
Total Time
Green apple vinaigrette adds bright, fresh flavor to this spinach salad. Add a grilled baguette lightly brushed with olive oil for a finishing touch to this medley of tastes and textures.
Ingredients
Spinach Salad With Smoked Turkey And Green Apple Vinaigrette
Yield: 4 plates
8 oz.
Smoked Gouda, cut into matchsticks
1 ea.
Granny Smith apple, large, cored, cut into matchsticks
2 ea.
Celery stalks, thinly sliced diagonally
½ ea.
Red onion, small, very thinly sliced
—
Green Apple Vinaigrette, as needed
10 oz.
Fresh baby spinach
—
Salt, to taste
—
Black pepper, to taste
2 ea.
Plum tomatoes, seeded, finely diced
1 ⅓ cup(s)
Walnuts, toasted, coarsely chopped
1 ea.
Red Delicious apple, cored, thinly sliced
Directions
- 1. Toss the turkey, cheese, green apple, celery and onion in a large bowl with enough vinaigrette to coat lightly. Toss the spinach in another large bowl with enough vinaigrette to coat lightly. Season the spinach to taste with salt and pepper.
- 2. On each plate, arrange a bed of spinach. Mound the turkey salad atop the spinach. Sprinkle the tomatoes and then the walnuts over the salads. Arrange the red apple slices around the salads and serve.
Ingredients
Green Apple Vinaigrette
Yield: 2 cups
½ ea.
Granny Smith apple, cored, coarsely chopped
⅓ cup(s)
Sherry vinegar
¼ cup(s)
Apple juice
3 tbsp.
Honey
3 tbsp.
Shallots, minced
1 tbsp.
Whole-grain Dijon mustard
2 tsp.
Salt
1 tsp.
Pepper, freshly ground
⅔ cup(s)
Vegetable oil
Directions
- 1. Process all the ingredients except the oil in a food processor to puree. With the machine running, gradually blend in the oil in a thin stream.
- 2. Use immediately or store in a refrigerator in a labeled and dated container.
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