Fall Harvest Salad

Ingredients for Salad:
2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked turkey breast
2 medium apples, cubed
1 cup chopped walnuts, toasted
4 green onions, thinly sliced
1/2 cup raisins
1/2 cup minced fresh parsley
Ingredients for Dressing:
1/4 cup olive oil
2 tablespoons rice vinegar
2 tablespoons orange juice
2 tablespoons maple syrup
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1.        Place sweet potatoes in an ungreased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil and sprinkle with salt and pepper. Toss to coat.
  1. Bake at 400° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature.
  2. In a large bowl, combine the turkey, apples, walnuts, onions, raisins, parsley and sweet potatoes.
  3. In a small bowl, whisk the dressing ingredients. Pour over turkey mixture; toss to coat.
  4. Serve immediately. Yield: 6 servings.

Cooking With Crevolyn
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