Warm Turkey and Chick Pea Salad
Ingredients
2 cups turkey breast, cubed | ||
1 cup baby spinach, packed and finely chopped | ||
2 tbs shallots, diced | ||
2 tbs extra virgin olive oil | ||
1 tbs fresh basil, chopped | ||
1 tsp fresh rosemary, crumbled | ||
kosher salt and black pepper to taste | ||
2 fuji or gala apples, thinly sliced | ||
1 tbs balsamic vinegar | ||
2 cups canned chickpeas, rinsed and drained | ||
2 garlic cloves, minced | ||
1/4 cup lemon juice |
This is a wonderful salad that contains baby spinach, basil, shallots and olive oil.
Directions:
- Heat the olive oil in a small saucepan. Add the vinegar, herbs and shallots and bring to a boil.
- Add chickpeas and 1 tbs of the lemon juice.
- Cook for 5 minutes on medium heat,
- Remove from heat and stir in the remaining lemon juice, turkey and spinach. Season with salt and pepper.
- Rim individual salad plates with apples and evenly divide the salad into the center of each plate.
- Spritz with more lemon juice and serve warm.
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