Entrées
Huli Huli Style Turkey Kona Bowl
Grilled Turkey and Marinated Beet Salad
1
plate
Serving Size
8
mins.
Prep Time
30
mins.
Total Time
Ingredients
Grilled Turkey And Marinated Beet Salad
¾ cup(s)
Red beets, peeled, roasted, 1-inch dice
¾ cup(s)
Golden beets, peeled, roasted, 1-inch dice
¼ cup(s)
Basil, torn
¾ cup(s)
Spring mix
2 tbsp.
Walnuts, broken
1 ½ oz.
Lemon and Red Wine Vinaigrette
3 tbsp.
Feta cheese
1 slice(s)
French bread, cut on the bias, brushed with olive oil, grilled on both sides
Directions
- 1. Combine the beets, basil, spring mix and walnuts in a stainless steel mixing bowl.
- 2. Toss and coat well with the Lemon and Red Wine Vinaigrette.
- 3. Place the salad into a chilled salad bowl.
- 4. To serve, portion the salad onto a plate.
- 5. Sprinkle the feta over the top of the salad.
- 6. Arrange the grilled turkey onto the salad.
- 7. Garnish the salad with 1 slice of French bread.
Ingredients
Lemon And Red Wine Vinaigrette
2 tbsp.
Lemon juice, fresh
¼ cup(s)
Red wine vinegar
⅛ tsp.
Sea salt
⅛ tsp.
Black pepper
¾ cup(s)
Olive oil
Directions
- 1. Measure the lemon juice and red wine vinegar into a stainless steel bowl.
- 2. Add the salt and pepper. Blend well with a whisk.
- 3. Slowly pour the olive oil into the seasoned vinegar and lemon juice while whisking.
- 4. Place the vinaigrette into a storage container with a lid. Label and date.
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