We love salads in summer - and tend to put everything and anything on them. The key is not to let any one ingredient overwhelm the rest.
I can get small cans of beans so I like to combine different types and colors. If you only have access to the 15oz (450gr) cans or jars use all 1 type/color... which ever you prefer.
The turkey cooks quickly, either on the BBQ or in a nonstick skillet.
10 - 12 oz turkey cutlets 300gr, 10.6oz
1/2 green pepper 80gr, 2.8oz
1/2 cup cherry tomatoes 90gr, 3.2oz
1 cup red kidney beans 180gr, 6.3oz, rinsed, drained
1 cup white beans or all one color 180gr, 6.3oz, rinsed, drained
1/3 cup dry-cured, Greek olives 45gr, 1.6oz
2oz feta, crumbled 60gr, 2.1oz
2 tbs fresh oregano, snipped if large leaves
Lettuce - enough for 2 main meal salads 200gr, 7oz
Marinade for turkey
White Balsamic Vinaigrette
Make the marinade and spoon on to turkey, set aside. Make the vinaigrette.
Open and drain the beans. Clean and slice the pepper into bite-size sticks. Cut the tomatoes and olives in half. Wash and spin-dry the lettuce. Tear the lettuce and put into a large salad bowl along with the oregano.
Cook turkey on barbecue grill or sauté in nonstick skillet until done, 4 - 7 minutes per side, depending on thickness. Remove and let rest while assembling the salad.
To assemble: Add half of the vinaigrette to the lettuce and toss well to coat. Add beans, peppers and the rest of the vinaigrette, toss well. Slice turkey into strips. Add turkey, tomatoes and olives, toss gently. Sprinkle with crumbled feta and serve, remaining vinaigrette on the side.
Marinade
1 tbs Worcestershire sauce 17gr, .6oz
1 tbs ketchup 15gr, .53oz
1 tbs red wine vinegar 15gr, .53oz
2 tbs olive oil 27gr, .96oz
Mix all ingredients well and spoon over meat.
White Balsamic Vinaigrette
1 clove garlic 4gr, .14oz
1 1/2 tbs white Balsamic vinegar 24gr, .84oz
2 tsp Dijon mustard 10gr, .35oz
4 tbs olive oil, the good stuff 54gr, 1.9oz
Crush garlic. Mix garlic, vinegar and mustard. Slowly add olive oil, whisking constantly.
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Entire recipe / per
serving, 2
Calories: 1900
/ 950
Total Carbohydrates: 120 / 60
Dietary Fiber: 32 / 16
Total Fat: 103 / 51.5
Saturated
Fat: 21/ 10.5
Cholesterol: 239 / 119.5
Protein:
122
/ 61
Calcium: 832 / 416
Sodium:
3655 / 1827
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook book: Easy Gourmet Dinners
