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Tuscan Kale Salad With Turkey

  • 4 Servings
  • 10 mins Prep Time
  • 20 mins Total Time


  • 1 package Tuscan Herb Turkey Breast Tenderloins
  • 1 package kale chopped salad mix
  • 1 cup red grapes, cut in half
  • ½ cup pistachios
  • 1 Fuji apple, thinly sliced
  • 1 package prosciutto
  • 2 tbsp. olive oil
  • 1 package parmesan crisps
  • ½ cup of your favorite dressing
Serving Size About 2 cups
Amount Per Serving
Calories 500
Calories from fat
% Daily Value*
Total fat 30 g 38 %
Saturated fat 7 g 35 %
Trans fat 0 g
Cholesterol 80 mg 27 %
Sodium 1640 mg 71 %
Total Carbohydrates 25 g 9 %
Dietary Fiber 4 g 14 %
Sugars 16 g
Protein 42 g
Vitamin D 0%
Calcium 30%
Iron 10%
Potassium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Heat a sauté pan or griddle over medium high heat. Place 2 tbsp. of olive oil in pan, then add single slices of prosciutto and cook until crispy. Remove and place on a paper towel to drain.
  • Step 2

    Using the same pan, add the turkey tenderloins pieces in the pan and sauté until lightly browned and heated throughout (approximately 4 minutes). Note: turkey tenderloin pieces can be served cold over the salad if desired.
  • Step 3

    While the turkey bites are heating, place the chopped kale, red grapes, pistachios and apples in a mixing bowl. Add the dressing and gently toss until thoroughly coated.
  • Step 4

    Place mixed salad on a large platter, then top with turkey bites and crispy prosciutto. Break up the parmesan crisps and sprinkle over the entire salad.
  • Step 5

    Serve immediately.
  • Step 6

    Note: to prevent apples from browning, squeeze 1 lemon into a container and add 2 cups of water. Slice the apples and place in the liquid until needed.

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