K-12
Lunch
Turkey Enchilada with Tropical Salsa
Mesquite Smoked Turkey and Red Quinoa Sedona Salad
1
plate
Serving Size
20
mins.
Prep Time
25
mins.
Total Time
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(s)
Red or pink quinoa, cooked
⅓ cup(s)
White grapes
1 tbsp.
Jalapeños, julienned
⅓ cup(s)
Fresh orange segments
⅓ cup(s)
Cilantro leaves, packed
¼ cup(s)
Spicy lime and pomegranate vinaigrette
1 oz.
Roasted poblano dressing
4 oz.
Salad – 2 parts romaine, 1 part spring mix
5 slice(s)
Avocado
1 tbsp.
Pomegranate seeds
1 ea.
Baguette, seasoned, warm
Directions
- 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.
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