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Watercress and Turkey Salad


Ingredients:    
                                                           

1 ea. pear, peeled and finely chopped

3 tbsp. apple juice

3 tbsp. lemon juice

1 tbsp. fat free sour cream

1 head butter lettuce

2 ea. pear, peeled, cored and thinly sliced

1 lb. turkey breast, roasted

2 cup watercress sprigs, lightly packed, rinsed and crisped

1 oz. blue cheese, crumbled

2 tsp. NutriFit French Riviera Salt Free Spice Blend (For each teaspoon of the French Riviera blend you may substitute: 1/4 tsp. each summer savory, tarragon, basil and fennel seed)

 

NOTE: THE TURKEY SHOULD BE ROASTED WITH THE FRENCH RIVIERA BLEND BEFORE CUTTING INTO 1" CUBES

1.   For the dressing, place the diced pear in the work bowl of a food processor, and pulse until mashed with the apple & 2 tbsp. lemon juices, sugar (1 tsp., if desired) and sour cream. Set aside.

2.   Wash and dry the lettuce, separate into leaves. Halve, stem and core but do not peel the remaining pears. Slice lengthwise, place in medium-size bowl and toss with remaining lemon juice.

3.   Lie a serving platter with the lettuce leaves and arrange the pear slices over the leaves. Toss the turkey and watercress with the dressing & place on the lettuce leaves. Top with blue cheese crumbles and garnish with additional dressing.


About NutriFit
 
Dedicated to a healthier body and mind, nutrition and wellness coach, educator and culinary expert, Jackie Keller, is the Founding Director of NutriFit, LLC, author of Body After Baby, A Simple, Healthy Plan to Lose Your Baby Weight Fast (Avery/Penguin Group; May 2007), and Cooking, Eating & Living Well, a cookbook and guide to nutrition-related lifestyle change.




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