BLT TURKEY SALAD
This variation of a BLT salad goes great with a side of garlic bread or garlic toast, and will satisfy even the pickiest eaters. -Sherry Conley, Noel Hants County, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (1-1/4 cups each).
Number Of Ingredients 14
Steps:
- In a large salad bowl, whisk the first 5 ingredients. Add the remaining ingredients; toss to coat.
Nutrition Facts : Calories 294 calories, Fat 19g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 410mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
BAKED TURKEY PARMESAN
Provided by Giada De Laurentiis
Categories main-dish
Time 1h40m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Season the scaloppini evenly with 4 1/2 teaspoons salt.
- Place the flour in a shallow bowl, the eggs in a separate shallow bowl and the breadcrumbs in a third shallow bowl. Season the breadcrumbs with the oregano, pepper flakes and remaining 1 1/2 teaspoons salt. Working with one piece of turkey at a time, dredge each piece in the flour, followed by the egg and finished with the breadcrumbs. Place on a baking sheet.
- Heat a large skillet over medium-high heat. Place a wire rack on a baking sheet. Add 1/4 cup of grapeseed oil to the hot skillet. Fry the turkey pieces, 2 at a time or as many as will fit in your skillet, until golden brown and crispy, about 3 minutes per side. Add more oil to the skillet as needed. Remove to the rack and continue with the remaining turkey pieces.
- Preheat the oven to 400 degrees F. Butter an 11-by-13-inch roasting pan.
- Spoon 1 cup of marinara on the bottom of the prepared pan. Nestle the turkey pieces in the sauce to make one layer covering the bottom of the pan, about 4 pieces. Spoon another cup of sauce on top and sprinkle with 1 cup mozzarella and 1/2 cup Parmesan. Sprinkle half of the basil over the top. Shingle another layer of turkey, sauce, cheese and basil. On the final layer, cover the top with the remaining turkey and spoon over the remaining sauce. Sprinkle with the remaining 1 1/2 cups mozzarella and 1/2 cup Parmesan. Bake until golden brown and bubbly, about 45 minutes. Allow to rest for 10 minutes before slicing and serving.
TURKEY CUTLET AND PARMESAN SALAD
Steps:
- Whisk together vinegar, shallot, sugar, mustard, salt, and pepper, then add 1/2 cup oil in a stream, whisking until emulsified.
- Put turkey in a large shallow baking dish and pour 1/4 cup vinaigrette over it, turning to coat. Marinate at room temperature, turning occasionally, 10 minutes. Remove from marinade and pat dry (discard used marinade).
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until just smoking, then sauté half of cutlets (without crowding), turning over once, until browned and just cooked through, about 4 minutes total. Transfer as cooked to a cutting board and keep warm, loosely covered with foil. Cook remaining cutlets in remaining tablespoon oil in same manner.
- Slice cutlets along the grain into 1/2-inch-wide strips.
- Toss greens with some of remaining vinaigrette and any juices accumulated on cutting board until well coated. Divide greens among 4 plates and top with turkey strips and cheese shavings.
PARMESAN-TURKEY BLT SALAD
Help your little ones eat their veggies with this tasty Parmesan-Turkey BLT Salad made with fresh spinach, OSCAR MAYER Turkey Bacon, tomatoes and more. This Parmesan-Turkey BLT Salad is a perfect meal side.
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Toss spinach with tomatoes and bacon in large bowl.
- Add dressing; mix lightly.
- Sprinkle with grated topping.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
TURKEY-VEGETABLE PARMESAN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Season the eggplant and zucchini with salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the eggplant in one layer and cook until browned, about 2 minutes per side. Transfer to paper towels. Add another 1 tablespoon olive oil, then repeat with the zucchini.
- Season the turkey with salt and dredge lightly in flour. Heat the remaining 1 tablespoon olive oil in the skillet, then add the turkey and cook until browned, about 2 minutes per side. Transfer to a plate.
- Heat 1 tablespoon butter in the skillet. Add the tomatoes; when they sizzle, add the wine and bring to a boil. Add 1/4 teaspoon salt. Return the turkey to the skillet; arrange the eggplant, zucchini and basil on the cutlets and spoon the tomatoes on top. Top with the mozzarella and parmesan. Cut the remaining 1 tablespoon butter into pieces and add to the skillet. Simmer until the turkey is cooked through, about 3 minutes. Transfer to the broiler; cook about 1 minute.
Nutrition Facts : Calories 503, Fat 26 grams, SaturatedFat 10 grams, Cholesterol 96 milligrams, Sodium 689 milligrams, Carbohydrate 17 grams, Fiber 6 grams, Protein 47 grams
TURKEY PATTY & ROASTED ROOT SALAD WITH PARMESAN DRESSING
Turkey mince is a great value, lower fat option and really versatile - this meatball salad combines great flavours
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the carrots, potato and celeriac in a roasting dish. Pour over half the olive oil and some seasoning, then cook for 45-50 mins, turning occasionally, until tender and golden.
- Meanwhile, make the patties. Put the mince, basil and fennel seeds in a bowl, add some seasoning and shape into little patties. Heat a griddle pan to hot, brush the patties with oil and cook for 5-6 mins on each side, or until cooked through.
- To make the dressing, mix the remaining oil, Parmesan, vinegar, mustard and yogurt with some seasoning. Lay the roasted veg and patties over the salad, then drizzle over the dressing and serve.
Nutrition Facts : Calories 393 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.6 milligram of sodium
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