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Mediterranean Turkey Salad

2 cups Honeysuckle White Breast Strips, cooked and diced
1/4 cup cornflake crumbs
1/2 cup freshly grated Parmesan cheese
1 bay leaf, finely crushed
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg white, slightly beaten
Dressing:
1/4 teaspoon crushed red pepper
1 tablespoon olive oil
1/2 cup tomato juice
3 tablespoons vinegar
2 tablespoons fresh cilantro, chopped
1/2 teaspoon salt
Salad:
4 cups salad greens, assorted
1 cup cabbage, thinly sliced
1/2 medium red bell pepper, cut into large strips

1. Preheat oven to 350°F. Mix first nine ingredients together. Bake 15 minutes.
2. For Dressing: In a non-stick skillet over high heat, toast crushed red pepper about 1 minute. Add olive oil. Remove from heat and cool to room temperature. Whisk remaining dressing ingredients into pepper and oil.
3. On a large platter, arrange 4 cups assorted salad greens, 1 cup thinly sliced cabbage and 1/2 medium red bell pepper cut into large strips. Drizzle with vinaigrette salad dressing. Top with turkey mixture and serve.

Makes 4 servings.

Nutrition Facts
Amount Per Serving
Calories: 306
Calories from fat: 133
Total fat: 15 gm
Saturated fat: 5 gm
Cholesterol: 83 mg
Sodium: 319 mg
Carbohydrate: 7 gm
Protein: 36 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.