From an email:
“As you’re putting together holiday menu ideas for your readers, I wanted to share a great healthy salad created by the founders of organic eatery chain, Sweetgreen (www.sweetgreen.com). A nice balance and/or alternative to any high-calorie holiday meal is this amazing home-cooked baby spinach & mache with honey roasted turkey salad, topped with dried cranberries, and cornbread croutons with a White Balsamic & Black Truffle Vinaigrette.”
I think this sounds pretty tasty. I’ll be honest though, I’ve never heard of mache… We judged Sweetgreen back in June.
Recipe after the jump.
Baby Spinach & Mache with honey roasted turkey, roasted sweet potatoes, dried cranberries, and cornbread croutons with a White Balsamic & Black Truffle Vinaigrette.
½ pound Baby Spinach
½ pound Mache
2 cups Roasted Turkey Breast
1 whole Sweet Potato
1 cup Dried Cranberries
1 cup Cornbread Croutons
¼ cup Honey
1 Rosemary stem
¼ cup Extra Virgin Olive Oil
1 small cornbread loaf
Preheat oven to 425degrees. Take Raw Turkey breast and butterfly into 1inch thickness and marinate with honey, chopped rosemary, and pinch of garlic salt and ¼ cup of Extra Virgin Olive Oil. Place Turkey on roasted dish and cook at 425 degrees for 30 minutes or until the meat thermometer reaches 170 degrees F. Remove from oven and let the meat rest for 15 minutes before slicing.
Peel sweet potato, and cut until ½ inch cubes, spread out on roasting pan and drizzle with extra virgin olive oil, pinch of garlic salt and fresh cracked black pepper.
Take cornbread loaf and cut into ½ inch cubes. Preheat oven to 450º. Place cornbread cubes in large bowl and drizzle extra virgin olive oil over all. Stir lightly but thoroughly so that all cubes are oiled. Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them.
In bowl, combine Baby spinach, Mache, roasted sweet potato, dried cranberries, cornbread croutons and sliced turkey breast. Then drizzle the white balsamic & black truffle vinaigrette and toss to coat.
1/4 cup white balsamic vinegar
1 clove garlic, crushed
1/4 teaspoon pepper, freshly ground
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 cup Extra Virgin Olive Oil
½ teaspoon Black Truffle Oil
Combine all ingredients together, then slowly whisk in Olive oil until Vinaigrette is fully incorporated.
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