Ingredients
- Garlic Confit Rubbed Turkey (A 22 lb. turkey, I might add.)
- Kale and Pear Salad with Shallot Vinaigrette
- Ever so slightly adapted from T. Magazine (Winter 2015)
- 1 T. plus 1 t. extra-virgin olive oil, divided
- 1 large shallot
- 3 T. rice wine vinegar
- 3 T. honey
- 4 dashes Angostura bitters
- salt and pepper, to taste
- pinch of cayenne pepper
- 1/2 c. whole pecans
- 1 anjou pear, cored and sliced lengthwise into 1/4 inch slices
- 2 T. brown sugar
- 4 c. kale, chiffonade cut
- 1/2 c. blue cheese crumbles
- 1/2 c. dried cranberries
View Full Recipe at Eliots Eats
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 377g | |
Calories 879 | |
Calories from Fat 441 | 50% |
Total Fat 51.24g | 64% |
Saturated Fat 15.85g | 63% |
Trans Fat 0.0g | |
Cholesterol 51mg | 17% |
Sodium 1017mg | 42% |
Potassium 1086mg | 31% |
Total Carbs 95.99g | 26% |
Dietary Fiber 9.7g | 32% |
Sugars 64.6g | 43% |
Protein 22.66g | 36% |
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