Kale, Cran­berry & Bul­gur Salad with Turkey

Diabetic Living (USA) - - Recipes -



SERVES: 4 AC­TIVE : 45 min. TO­TAL: 11/2 hrs.

Have left­over hol­i­day turkey? To use it in this recipe, sim­ply skip Step 3.

¾ cup red bul­gur (see Tip)

2 Tbsp. sliced al­monds

1 lb. turkey breast cut­lets

3/4 tsp. salt, di­vided

3/4 tsp. ground pep­per, di­vided

31/2 Tbsp. ex­tra-vir­gin olive oil,


2 Tbsp. cider vine­gar

1 Tbsp. maple syrup

1 tsp. Di­jon mus­tard

4 cups finely chopped kale, stems


1 Fuji ap­ple, chopped

1/2 cup minced shal­lot

1/4 cup dried cran­ber­ries

1. Cook bul­gur ac­cord­ing to pack­age di­rec­tions.

2. Mean­while, toast al­monds in a large non­stick skil­let over medium heat, stir­ring fre­quently, un­til golden and fra­grant, 3 to 4 min­utes. Set aside.

3. Sprin­kle both sides of turkey cut­lets with 1/4 tsp. each salt and pep­per. Heat 1/2 Tbsp. oil in the skil­let over medium-high heat. Add the cut­lets and cook, turning once, un­til lightly browned and cooked through, about 2 min­utes per side. Trans­fer to a clean cut­ting board and cut into 1-inch pieces.

4. Whisk the re­main­ing 3 Tbsp. oil, vine­gar, maple syrup, mus­tard, and the re­main­ing ½ tsp. each salt and pep­per in a large bowl. Add kale, ap­ple, shal­lot, cran­ber­ries, the bul­gur, and the turkey; mix to com­bine. Chill for 30 min­utes or un­til ready to serve. Serve topped with the re­served al­monds.

PER SERV­ING (21/2 cups each): CAL 450, CARB 46 g (5 g fiber, 10 g sug­ars), FAT 16 g (3 g sat. fat), PRO­TEIN 33 g, CHOL 71 mg, SODIUM

572 mg.

Tip Red bul­gur is made from red wheat and has a rich, dark brown color. Look for Bob’s Red Mill brand at the su­per­mar­ket. You can sub­sti­tute any va­ri­ety of bul­gur.

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