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Grilled Turkey Panzanella Salad https://www.metro.ca/userfiles/image/recipes/salade-panzanella-au-dindon-grille-10797.jpg PT20M PT15M PT35M
Combine all dressing ingredients and whisk together. Set aside.Season turkey with salt and pepper and slice into 1-inch pieces.Grill over medium heat until cooked through and meat reaches an internal temperature of 165°F (74°C). Set aside until cooled.Grill bread slices over medium heat until lightly browned on both sides.Tear into bite size pieces.Chop tomatoes and cucumbers.In a wide bowl add tomatoes, cucumbers, turkey and bread.Top with dressing and fresh basil leaves.Allow dressing to soak into bread and salad for 10 minutes before serving.Source: Les Éleveurs de volailles du Québec
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salad: 1 1/2 lb (680 g) boneless Quebec turkey breast 3 thick slices crusty sourdough bread 2 cups (500 mL) assorted Tomato 1 cup (250 mL) cucumber 1 small handful fresh basil leaves kalamata olives to taste salt and pepper dressing: 3 Tbsp. (45 mL) olive oil 2 Tbsp. (30 mL) balsamic vinegar 1/2 cup (125 mL) basil, finely minced salt and pepper to taste
Grilled Turkey Panzanella Salad

Grilled Turkey Panzanella Salad

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4
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • salad:
  • 1 1/2 lb
    (680 g)
    boneless Quebec turkey breast
  • 3
    thick slices crusty sourdough bread
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  • 2 cups
    (500 mL)
    assorted Tomato
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  • 1 cup
    (250 mL)
    cucumber
  • 1
    small handful fresh basil leaves

  • kalamata olives to taste
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  • salt and pepper

  • dressing:
  • 3 Tbsp.
    (45 mL)
    olive oil
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  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
  • 1/2 cup
    (125 mL)
    basil, finely minced

  • salt and pepper to taste
Imprimer ma sélection

Preparation

Combine all dressing ingredients and whisk together. Set aside.

Season turkey with salt and pepper and slice into 1-inch pieces.

Grill over medium heat until cooked through and meat reaches an internal temperature of 165°F (74°C). Set aside until cooled.

Grill bread slices over medium heat until lightly browned on both sides.

Tear into bite size pieces.

Chop tomatoes and cucumbers.

In a wide bowl add tomatoes, cucumbers, turkey and bread.

Top with dressing and fresh basil leaves.

Allow dressing to soak into bread and salad for 10 minutes before serving.

Source: Les Éleveurs de volailles du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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