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Mixed Green Salad With Grilled Peaches and Turkey With Blueberry Vinaigrette

Sunday, 24 August 2014 00:00  by Emily S.

Delicious greens, tasty turkey and sweet grilled peaches with homemade blueberry vinaigrette; this isn’t just a simple side salad, but a meal all on its own.

It’s the perfect way to enjoy warm weather as we wind down from the summer months. This salad not only nourishes your taste buds and maintains your physical health, but it’s also provides tremendous nourishment to your mental health. The variety of mixed greens, fruit, turkey and seeds makes for a rich combination of vitamins, minerals and antioxidants that can fight against depression and improve our emotional wellness.

Ingredients:

  • 4 large fresh peaches, pitted and sliced in half
  • 1 tablespoon canola oil
  • 8 to 10 cups torn mixed greens, such as bok choy, napa cabbage, Swiss chard, and kale
  • ½ cup crumbled goat cheese
  • ½ cup sunflower seeds
  • 4 (6-7 ounce) turkey breasts marinated (recipe below), and sliced
  • 1 cup blueberry vinaigrette (recipe follows)

Directions

  1. Preheat the grill to medium-hot or heat a grill pan over medium-high heat.
  2. Brush the peach slices with the canola oil and grill for 3 to 4 minutes, until well marked on both sides.
  3. Remove and cut into 1-inch slices.
  4. Mound the mixed greens on 4 serving plates and surround wit the peach slices.
  5. Top the greens with goat cheese and sunflower seeds and arrange the sliced turkey on top of the salad.
  6. Drizzle each salad with ¼ cup Blueberry Vinaigrette.

(Makes 4 Servings)

Turkey Marinade:

  • 1 ½ cup pineapple juice
  • 2/3 cup olive oil
  • 2/3 cup soy sauce
  • 4 cloves garlic, finely chopped
  • 2 tablespoons finely minced fresh ginger (from 4-inch piece of ginger)

Directions: Combine all the ingredients in a medium bowl using a wire whisk. Refrigerate in an airtight container for 3-4 weeks.

Blueberry Preserves:

  • ¾ cup sugar
  • 1½ teaspoons pectin
  • 4 cups fresh blueberries (about 1 ½ pounds)
  • 1 tablespoon freshly squeezed lemon juice

Directions:

  1. Combine the sugar and pectin in a large bowl until thoroughly blended.
  2. Place the blueberries in a medium saucepan and stir in the sugar mixture and lemon juice.
  3. Bring to a boil, reduce the heat to medium and cook, occasionally stirring, for about 10 minutes, or until the mixture coats the back of a spoon.
  4. Allow to cool at room temperature before serving.
  5. Store in an airtight container for up to 30 days.

Blueberry Vinaigrette:

  • ¾ cup plus 2 tablespoons Blueberry preserves (from above recipe)
  • ½ cup sherry vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup canola oil

Directions:

  1. Combine the preserves, vinegar, salt and pepper in a blender and blend on low speed until the mixture is smooth, 10 to 15 seconds.
  2. Scrape down the sides of the blender and increase the speed to medium while slowly pouring in the oil until it emulsifies.
  3. Store in an airtight container in the refrigerator for up to 1 week.
Last modified on Sunday, 24 August 2014 03:08

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