Wild Turkey Salad with Dandelion Greens, Wood Sorrel, Greenbrier, and Balsamic Herb Vinaigrette
This wild turkey salad has a stunning presentation, with a fresh taste that lifts your spirits like any good salad should!
Ingredients
- 3 cups dandelion greens
- 1/3 cup greenbrier
- 1/3 cup wood sorrel
- 1/3 cup green onions
- 1/4 cup mulberries
- 1/4 cup strawberries
- 1 cup Herb Balsamic Vinaigrette
- 1 pound turkey breast sliced into 1-inch thick slices
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- In a large bowl, place 1/2 cup of the Herb Balsamic Vinaigrette. Gently mix dandelion greens, greenbrier, wood sorrel, onions, mulberries, and strawberries with the vinaigrette and divide greens among 4 plates.
- Pound each turkey slice to about 1/8 inch thick and cut into bite-sized pieces.
- In a medium-sized bowl, mix olive oil,, salt, pepper, and turkey pieces together.
- Heat cast iron skillet to almost smokking and cook turkey pieces in batches for 2 minutes on each side. Be sure not to crowd the pan so that your meat browns and does not steam.
- Divide turkey pieces among the four salad plates. Drizzle a little Herb Balsamic Vinaigrette over the salad as desired. Serve with your favorite crusty bread.
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