Chef Monica ® Blends Kiplon Post-Turkey Potato Holiday Salad Ingredients: •
1 ½ lb. of leftover Turkey
•
2 Tbsp. of Chef Monica Blends ® Herbed Citrus Blend
•
2 Tbsp. of Extra Virgin Olive Oil
•
1 pint of Heirloom grape tomatoes, halved
•
2 lbs. Red Potatoes, quartered
•
1 medium Red Onion, julienned
•
2 cloves of Fresh Garlic, fine minced (optional)
•
2 English Cucumbers, thinly sliced into half-moons
•
1 cup pitted Kalamata olives, halved
•
8 oz. Feta Cheese crumbled
•
½ cup Greek Vinaigrette Dressing
•
¼ cup Fresh Dill Sprigs, pulled apart from stem
Preparation: 1.
Preheat oven to 350°F. Line a small oven-safe dish with aluminum foil and set it to the side.
2.
Season turkey with Chef Monica ® Herbed Citrus Blend.
3.
Heat a medium-sized sauté pan on medium-high heat, add extra-virgin olive oil.
4.
Reheat turkey on each side until golden brown. When turkey is complete, remove from oven-safe dish and let stand for 10 minutes.
5.
Cut into small bite-size pieces.
6.
Fill a large pot with cold water, add potatoes, and season water with salt. Bring water to a boil and cook potatoes until they can be easily pierced with a knife.
7.
Drain the potatoes, and rinse them under cold water to cool. Transfer potatoes to a large bowl and set aside.
8.
Next, assemble the potato salad by tossing together all ingredients: add turkey breast, tomatoes, red onions, garlic, cucumbers, olives, and feta cheese. Lightly add in dressing, toss to combine, and garnish with fresh dill and serve.
