Mesquite Smoked Turkey and Red Quinoa Sedona Salad
| Serving Size | 1 |
|---|
• 1 cup Red or pink quinoa,cooked
• 1/3 cup White grapes
• 1 Tbsp Jalapeños, julienne
• 1/3 cup Fresh orange segments
• 1/3 cup Cilantro leaves packed
• 1 cup Butterball Mesquite Smoked Turkey Breast, julienne
• ¼ cup Spicy lime and pomegranate vinaigrette
• 4 oz Salad, 2 parts romaine/1 part spring mix
• 1 oz Roasted poblano Romano dressing
• 5 slices Avocado
• 1 Tbsp Pomegranate seeds
• 1 each Baguette
Directions
- Combine all ingredients to include pomegranate dressing, fluff with fork to blend.
- Toss together the roasted poblano dressing and mixed greens.
- Place in a salad bowl, top salad with quinoa mixture. Garnish the top with avocado and sprinkle with pomegranate seeds.
- Serve with warm seasoned baguette.
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