Search
by Ingredient

Warm Turkey And Sweet Potato Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

25 min

Cook

25 min

Ready

40 min
Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
The dressing
1 each eggs
Camera
3 tablespoons whole-grain mustard
* Camera
¼ cup heavy whipping cream
Camera
1 tablespoon tarragon leaves
chopped, fresh, or 1 teaspoon dried
Camera
3 tablespoons olive oil
Camera
The salad
1 ½ pounds sweet potatoes, or yams
peeled
Camera
¼ cup white wine vinegar
Camera
2 cups turkey
diced, cooked
* Camera
2 tablespoons vegetable oil
Camera
1 bunch watercress
* Camera
1 head butter lettuce
*

Ingredients

Amount Measure Ingredient Features
The dressing
1 each eggs
Camera
45 ml whole-grain mustard
* Camera
59 ml heavy whipping cream
Camera
15 ml tarragon leaves
chopped, fresh, or 1 teaspoon dried
Camera
45 ml olive oil
Camera
The salad
680.4 g sweet potatoes, or yams
peeled
Camera
59 ml white wine vinegar
Camera
473 ml turkey
diced, cooked
* Camera
3E+1 ml vegetable oil
Camera
1 bunch watercress
* Camera
1 head butter lettuce
*

Directions

TO PREPARE DRESSING: Combine mustard and egg in large mixing bowl, mix well and set aside.

Place the cream and dried tarragon leaves in a small saucepan and bring to a boil over medium heat on the stove.

Remove from heat and whisk hot cream into the mustard/yolk mixture.

If using fresh tarragon, add it now.

Slowly whisk in 3 tablespoons oil. Set dressing aside.

Remove and discard any tough watercress stems and discolored leaves and place trimmed leaves in cold water.

Remove and discard dark green outer leaves and root tip of butter lettuce.

Separate lettuce leaves and wash with the watercress.

Remove from water, dry well and set aside.

TO PREPARE POTATO SALAD: Cut potatoes into 1-inch pieces.

Place in pot, cover with water, and place over high heat and cook until potatoes are soft.

Drain potatoes, place in a mixing bowl, pour the vinegar over, cover and let sit for 5 minutes.

Add the turkey to the potatoes in the bowl and mix well.

To serve, add watercress and lettuce to the bowl. Mix well and mound on plates.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 36857% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 84mg 4%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 23%
Sugars g
Protein 11g
Vitamin A 661% Vitamin C 57%
Calcium 9% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe