Turkey and Cheese Salad - alive magazine
Although often as exciting as laundry, turkey and cheese remains one of the most popular lunchtime staples. Here, we’ve kicked things up a notch by serving…
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Cooking tools:
- Blender
- Pot
- Skillet
- Chef's knife
- Cutting board
- Slotted spoon
- Measuring cup
- Measuring spoon
- Stove
- Plate
Ingredients
- 1 lb (450 g) boneless, skinless organic turkey breast
- 1/4 cup (60 mL) buckwheat groats
- 4 oz (112 g) soft goat cheese, room temperature
- 3 Tbsp (45 mL) camelina or extra-virgin olive oil
- Juice of 1/2 lemon
- 1 small garlic clove, minced
- 2 tsp (10 mL) honey
- 1 tsp (5 mL) fresh thyme
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 8 cups (2 L) baby kale or other salad greens
- 1 pint (500 mL) cherry tomatoes, halved
- 1 cup (250 mL) dried figs, sliced
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