Rotisserie Turkey Breast Salad With Black Bean Vinaigrette
Yield: 2 Servings
Ingredients
1 salad:
4 oz roasted turkey breast
2 c romaine lettuce; torn
1 c watercress
1/3 c fresh cilantro leaves
1/4 c shredded carrot
1/4 c shredded yellow zucchini
1/2 c cherry tomatoes
1 coarsely ground black pepper
1/2 c black bean vinaigrette; see recipe
2 krusteaz fat free cranberry orange; optional
Instructions
Slice the turkey, then shred into bite-sized pieces. Place in a serving bowl and mix well with most of the vinaigrette: reserve about 2 tablespoons. Top with the lettuce leaves, watercress (mostly leaves), and cilantro; shredded carrot, squash and tomatoes. Coarsely grate black pepper on top. Drizzle the remaining (2 tablespoons) of the vinaigrette on top. Do no mix. Chill in the refrigerator for 1 or 2 hours.
To serve, remove from the refrigerator and toss. Let stand at room temperature for 10 to 15 minutes. Serve with a muffin or fruited quick-bread.
PER SERVING with muffin: 270 cals, 14% cff, 4g fat, 4g fiber; without muffin: 130 cals, 28%cff, 4g fat, 2g fiber.
Per serving: 126 Calories (kcal); 4g Total Fat; (29% calories from fat); 17g Protein; 5g Carbohydrate; 39mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Serving Ideas : Lowfat (Krusteaz) Orange and Cranberry Muffins
NOTES : The taste sensation in this salad is the black bean vinaigrette -- a blend of olive oil and Asian black bean sauce, ginger, garlic, and mirin. Used as a marinade, it transforms cooked meats into something totally unrelated to yesterday's dinner or a deli sandwich. Consider taking this salad to a pot luck and bring copies of the recipe.
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