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Curried Turkey Salad Sandwich
Recipe Yield: 4 Servings

A mixture of diced Foster Farms Turkey, toasted peanuts, golden raisins and tart shredded apples tossed in a curry-pepper mixture atop a warm multi-grain artisan roll with baby greens. Drizzled in pomegranate vinaigrette.
12  Oz.  Foster Farms Turkey Breast, shredded
1  Cup  Mayonnaise
3  Tsp.  Yellow curry paste (Mae Ploy)
2/15  Tsp/  Black pepper
2  Tbsp.  Fresh lemon juice
1/3  Cup  Toasted peanuts, chopped
1 1/2  Cup  Granny Smith apple, finely chopped
1/3  Cup  Golden raisins, chopped
4  Each  Multigrain artisan rolls
2  Cups  Baby greens
8  Tbsp.  * Pomegranate vinaigrette
1/4  Cup  Pomegranate juice
2/15  Cup  Olive oil
2/15  Cup  Fresh squeezed orange juice
 To Taste  Salt and pepper
  • Pre-heat oven to 350 F.
  • Combine mayonnaise, curry paste, pepper and lemon juice with a whisk until combined.
  • Mix in turkey, peanuts, apple and raisins.
  • Heat rolls in oven 5-7 minutes and then slice in half.
  • Evenly divide turkey mixture between rolls and top with ½ cup baby greens.
  • Drizzle baby greens with 2 tablespoons pomegranate dressing.
  • Serve each sandwich open faced on a small square plate.
  • Garnish with a few scattered peanuts.
  • * Pomegranate dressing
  • Emulsify all ingredients in a food processor until smooth.
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