Skip to main content
delivery dates
cart
login
reviews

Meal Search

 

Send a Meal Blog

Friday, May 26 2017

Say so long to side-dish salads and hello to hearty meals  Made with good-for-you ingredients like farro and couscous, as well as fun toss-ins such as avocado and pickled cantaloupe, these main-dish salads are anything but a side note. Best of all, they each have 10 or more grams of protein -- so you know they're dinner-worthy.

INGREDIENTS

1 - cup dried chickpeas (garbanzo beans)
1/4 - cup packed brown sugar
1/2 - cup olive oil
1 1/2 - teaspoons salt
1/2 - teaspoon ground black pepper
1 - teaspoon poultry seasoning
2 - turkey tenderloins (1 pound total)
1/2 - cup uncooked farro
1 1/2 - cups reduced-sodium chicken broth
3 - tablespoons sherry vinegar
1 - large Gala, Braeburn, or Honeycrisp apple, cored and thinly sliced
1 - 6 ounce package mixed salad greens
2 - romaine hearts, chopped (8 cups)
3 - clementines, peeled and cut up
2 - tablespoons dried cranberries
1 - ounce high-quality blue cheese, crumbled (1/4 cup)


DIRECTIONS

Rinse chickpeas. In a large saucepan or Dutch oven combine chickpeas and 4 cups water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. (Or place chickpeas and water in pan. Cover and let soak in the refrigerator overnight.) Drain and rinse chickpeas and return to pan. Add fresh water to cover by 1 inch. Bring to boiling. Reduce heat; cover and simmer for 1 1/2 hours or until chickpeas are very tender, stirring occasionally.


Preheat oven to 325 degrees F. Drain and rinse beans, then spread on a kitchen towel to dry thoroughly. Line a shallow baking pan with parchment paper and spread beans in a single layer in pan. Sprinkle with brown sugar, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; stir to coat beans evenly. Roast for 50 minutes or until amber colored, stirring twice for even browning. Remove and cool in pan.


Sprinkle poultry seasoning and 1/2 teaspoon salt over turkey. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil and add turkey. Cook for 30 to 35 minutes or until done (165 degrees F), turning occasionally to brown evenly.


Meanwhile, in a medium saucepan bring farro and broth to boiling. Reduce heat; cover and simmer for 30 minutes or until tender but chewy. Drain off any liquid; cool.


Pour vinegar into a large bowl. Whisk in remaining 6 tablespoons oil in a thin, steady stream until blended and thickened. Whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer turkey to dressing in bowl and toss to coat. Cool 5 minutes. Remove turkey to a cutting board and slice, reserving dressing in bowl.


Add apples, greens, and romaine to dressing; toss to coat. Transfer salad to a platter or plates. Arrange turkey, farro, and chickpeas over greens. Top with clementines, cranberries, and cheese.


FROM THE TEST KITCHEN
To use canned beans, skip step 1. Drain and rinse

2 15-ounce cans chickpeas; pat dry and continue as directed in step 2.
TO STORE:
Place candied chickpeas in a covered container. Chill for up to 3 days.
Nutrition Facts (Turkey Farro Salad with Candied Chickpeas)
Per serving: 407 kcal cal., 17 g fat (3 g sat. fat, 3 g polyunsaturated fat, 0 g monounsatured fat), 28 mg chol., 642 mg sodium, 42 g carb., 6 g fiber, 17 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:31 am   |  Permalink   |  Email