Saturday, 13 August 2011

Turkey Salad



Ingredients:

For Italian Dressing:
  • 1/4 cup Lime juice/distilled White Vinegar
  • 3 tablespoons Water
  • 2 teaspoon granulated Sugar
  • 1 teaspoon Garlic salt
  • 1teaspoon Onion salt
  • 1 teaspoon coarsely ground Black Pepper
  • 2 teaspoon minced fresh Parsley OR 1teaspoon dried Parsley flakes
  • 1/2 teaspoon minced fresh Basil OR 1/4 teaspoon dried Basil
  • 1/2 teaspoon minced fresh Oregano OR 1/4 teaspoon dried Oregano
  • 1/2 teaspoon minced fresh Thyme OR 1/4 teaspoon dried Thyme
  • 1/2 cup Extra Virgin Olive Oil
Directions:

For Italian Dressing:

  1. In a bottle or cruet, shake together all ingredients, except oil until well blended and salts have dissolved.
  2. Add oil and shake to mix.
  3. Store covered in the refrigerator.
Ingredients:

For Salad:
  • 4-5 Gluten Free Oven-Roasted thinly sliced Deli Turkey, cut into bite-size pieces
  • 4-5  halved cherry Tomatoes (Sweet Snacking Tomatoes)
  • 1 small green or red sweet Pepper, cut into small bite-size strips(1/2 cup)
  • 1/4 cup thin red Onion wedges
  • 1/2 cup small baby Carrots, cut into small bite-size pieces
  • 1 medium Beet - scrubbed, trimmed and cut into small bite-size pieces
  • 1 jalapeno/green chili, finely chopped
  • 4 cups Romaine & Iceberg blend
  • 1/4 cup Italian Dressing
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 teaspoon Black Pepper
  • Salt
Directions:
  1. In a large bowl toss Turkey, halved cherry Tomatoes, sweet Pepper, Onions, Beet, jalapeno, Salt and Pepper.
  2. Arrange Greens (Romaine & Iceberg blend) in a salad bowl. 
  3. Top greens with the above Turkey mixture.
  4. Drizzle with dressing.

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