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Taylor Recipes

Monthly Feature:
Turkey Meatball Chopped Salad with Slaw Dressing

Ingredients

  • 2 bags Taylor Farms Garden Vegetable Chopped Salad
  • 1 avocado, thinly sliced
  • 1 cup sugar snap peas
  • 1 cup blackberries
  • 1 cup blueberries
  • 4 green onions, thinly sliced (greens only)
  • ½ cup goat cheese, crumbled
  • Kosher salt and pepper, to taste
  • Turkey Meatballs:
  • 1 pound ground turkey
  • 1 egg
  • 1/2 cup bread crumbs
  • 1/4 cup chopped parsley
  • 1 clove garlic, minced
  • 1/4 cup onion, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions

Preheat oven to 400° F. Lightly grease a sheet pan with oil and set aside.

In a bowl, mix all ingredients together thoroughly with your hands. Roll into about 20 meatballs and place on pan. Bake until golden brown, about 20 minutes or until cooked through and not pink in the middle.

Assembly:

Combine veggie blend, avocado, snap peas and berries in a large bowl. Drizzle with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates. Top each serving with turkey meatballs, green onions and goat cheese.

Wine Pairings for Turkey Meatball Chopped Salad
with Slaw Dressing:
Look for a fresh, fruity white wine like a Gewurztraminer or a Sauvignon Blanc.

 

Recipe courtesy of Plating & Pairings.


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