Lunch Recipes

Open Faced Turkey Salad Tartines

Open Faced Turkey Salad Tartines



Open Faced Turkey Salad Tartines

Serves: 5


1/2 cup plus 1 tablespoon Straus Family Creamery organic whole milk Greek yogurt
2 teaspoons Napa Valley organic olive oil
1 tablespoon lemon juice
1/4 cup finely minced shallots
2 6 ounce packages Diestel organic no salt added fresh roasted turkey breast diced small
1/2 organic Fuji apple diced small with the skin
1 1/2 stalks organic celery finely diced
1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
1/4 teaspoon black pepper
1 bunch watercress washed and dried well ends trimmed to the length of a slice of bread
5 slices Food for Life Ezekiel Cinnamon Raisin Bread


In a mixing bowl combine yogurt, olive oil, lemon juice, and shallot. Mix in the turkey, apple, celery, salt, and pepper.

Toast bread if you’re eating immediately, otherwise allow it to defrost outside of the refrigerator this bread should always be stored in the freezer. Arrange a generous layer of watercress on the bread and spread a half cup of turkey salad on top. Enjoy with a knife and fork.