with Feta and Toasted Almonds
Les « repas futés » sont basés sur un calcul considérant la quantité de kilocalories et de glucides par portion.
Allergens
Tags
Turkey Breast Portions
340 g
Baby Spinach
113 g
Tomato
1 unit(s)
Radish
1 unit(s)
Dried Cranberries
28 g
Red Wine Vinegar
1 tbsp
Hot Sauce
2 tbsp
Almonds, sliced
28 g
Feta Cheese, crumbled
0.25 cup
Honey
1 unit(s)
Cajun Spice Blend
5 g
Oil
1.5 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Pat turkey dry with paper towels.
- Place each piece of turkey on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each turkey until 1/2-inch thick.
- Season with Cajun Spice Blend, salt and pepper.
- Heat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook for 4-5 min each side, until golden and cooked through.** (NOTE: Don't crowd the pan; cook turkey in 2 batches if needed.)
- Transfer to a plate and set aside.
- Cut tomato into 1/4-inch pieces.
- Thinly slice radish.
- To a large bowl, add honey, vinegar, half the hot sauce and 1/2 tbsp (1 tbsp) oil. (TIP: If you like things spicy, use all the hot sauce!) Season with salt and pepper. Whisk to combine.
- To the bowl with dressing, add spinach, cranberries, radish and tomatoes. Toss to combine.
- Thinly slice turkey.
- Divide salad between plates. Sprinkle feta and toasted almonds over top.
- Top with turkey.
490
kcal
Calories
23
g
Fat
4.5
g
Saturated Fat
26
g
Carbohydrate
18
g
Sugar
5
g
Dietary Fiber
47
g
Protein
110
mg
Cholesterol
1000
mg
Sodium
0.1
g
Trans Fat
1100
mg
Potassium
150
mg
Calcium
3
mg
Iron
