Mediterranean Turkey Salad
This unique Mediterranean-style turkey salad also works great with leftover turkey.
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
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1/2 cup tomato juice
3 tablespoons vinegar
2 tablespoons fresh cilantro, chopped
1/2 teaspoon salt
4 cups salad greens, assorted
1 cup cabbage, thinly sliced
1/2 medium red bell pepper, cut into large strips
- Preheat oven to 350°F (175°C). Mix first nine ingredients together. Bake 15 minutes.
- For Dressing: In a non-stick skillet over high heat, toast crushed red pepper flakes about 1 minute. Add olive oil. Remove from heat and cool to room temperature. Whisk remaining dressing ingredients into pepper and oil.
- 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.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.