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.