Pittsburgh Salad with Grilled Turkey
- 1 turkey tenderloin
- Olive oil
- 1 5 oz bag spring mix salad greens
- 1 small heirloom tomato, cut into wedges
- 1 or 2 thin slices of red onion, cut in half
- 1/4 c cucumber, julienned
- 2 tbsp dried cranberries
- 1/4 c shredded cheddar cheese
- 1 handful crispy shoestring french fries, cooked
- Ranch dressing
Prepare the grill to cook direct over medium heat. Brush the turkey tenderloin with olive oil and season it with salt and pepper. Place on the grill and cook, flipping occasionally until it is golden brown and has reached an internal temperature of 165°F. This timing will vary depending on the size of the tenderloin. Set aside to rest.
Toss the salad greens in a large bowl. Cut the tomato into six wedges and place them around the sides of the greens.
Top the greens with the onion, breaking the slices apart. Add an even sprinkling of the cucumber and a sprinkling of dried cranberries. Spread the cheese evenly over the salad.
Slice the turkey thinly and lay it nicely on top of the salad. Finally, top the whole salad with the crispy french fries. Serve with ranch dressing on the side.
About Dr. BBQ’s Recipe
Ray “Dr. BBQ” Lampe shows off his creativity with this grilled turkey salad inspired by beloved Pittsburgh establishment Primanti Bros. This dish isn’t exactly what you’d expect, and that’s what we love about it. Yinz know, the Pittsburgh way means fries on top, and this salad delivers. That’s right, hold the croutons, or rather sub them for something better. Check out the full recipe video he did for FOX 13 Tampa Bay’s Sunday Pregame Show.