Best Turkey Meatball Caesar Salad Recipes

Thanksgiving Leftover Turkey Caesar Salad image

Provided by ketchupqueen

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1 head romaine lettuce, washed and well drained, any bad spots removed
2 -3 cups cold diced or shredded cooked turkey
1/4-1/2 cup bottled caesar salad dressing (Use a strong, rich, garlicky brand to hold up to the turkey( I prefer Brianna's Asiago Caesar)
1/2 cup large-cut garlic and cheese flavored croutons, I prefer T. Marzetti's or 1/2 cup prepared stuffing, crumbled and toasted until dry and crunchy
1/4 cup dried sweetened cranberries (optional)
1/4 cup grated parmesan cheese (optional)
salt and pepper (optional)

Steps:

Holding head of lettuce firmly together, slice across the head every 1/2 inch to get nice slices of lettuce. Stop when you get to the tough bottom part. Discard bottom and put sliced lettuce in large bowl.
Toss with diced or shredded turkey.
Add dressing and toss well to coat.
Sprinkle with croutons or toasted dressing bits and cranberries, if desired. Toss again.
Add cheese, if desired.
Taste for seasoning and add salt and pepper if desired. Serve immediately.

Nutrition Facts : Calories 246.4, Fat 13.3, SaturatedFat 2.8, Cholesterol 53.8, Sodium 281.8, Carbohydrate 8.8, Fiber 3.5, Sugar 2.3, Protein 23.2

Turkey-Meatball Salad with Roasted Peppers and Parmesan image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 9

6 scallions, cut into 2-inch lengths
2 red or yellow bell peppers (ribs and seeds removed), cut into strips
2 tablespoons plus 4 teaspoons olive oil
Coarse salt and ground pepper
16 Light Turkey Meatballs, frozen
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1 head red-leaf lettuce, torn into bite-size pieces
1 chunk Parmesan (1 ounce), shaved with a vegetable peeler

Steps:

Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet, toss scallions and peppers with 2 teaspoons oil; season with salt and pepper and push to one side of sheet. Place meatballs on other side of sheet; toss with 2 teaspoons oil.
Broil, tossing vegetables and turning meatballs occasionally, until meatballs are cooked through and vegetables are lightly charred, 10 to 12 minutes. Remove from oven, and cool for 3 minutes.
Meanwhile, in a large bowl, whisk vinegar and mustard with remaining 2 tablespoons oil; season with salt and pepper. Add lettuce, scallions, and peppers; toss to combine. Top with meatballs and Parmesan.

Nutrition Facts : Calories 305 g, Fat 19 g, Fiber 4 g, Protein 22 g, SaturatedFat 5 g