Turkey Mango Salad with Raspberry Poppy Seed Vinaigrette
Makes 4 servings
This colourful salad is nutrient dense, yet light. You can replace the turkey breast cutlets with firm tofu to create a vegan entrée.
1/2 tsp (2 ml) smoked paprika
1/2 tsp (2 ml) dried oregano leaves
2 tsp (10 ml) honey mustard
140 g turkey breast cutlets
3 Tbsp (60 ml) extra-virgin olive oil, divided
2 garlic cloves, crushed
2 cups (500 ml) organic cos lettuce
2 cups (500 ml) organic raw spinach
2 mangoes, peeled and sliced
1 1/2 Tbsp (30 ml) raspberry vinegar
2 tsp (10 ml) low-sugar organic raspberry jam
1 tsp (5 ml) poppy seeds
Pinch of sea salt
In small dish, mix paprika, oregano and honey mustard. Spread an even amount of mixture on each turkey breast cutlet.
Heat 1/2 Tbsp (10 ml) olive oil in large well-seasoned cast iron pan over medium heat, allowing it to get hot but not smoke. Add turkey cutlets and sear on both sides until golden. Add crushed garlic to pan and cook for another few minutes until turkey is opaque all the way through. Remove turkey and garlic from pan and place on clean plate. Slice each cutlet on the diagonal into several pieces and set aside while you assemble salad.
Toss mixed greens together and divide evenly on 4 salad plates. Top each plate with fresh mango slices, turkey and cooked garlic.
For vinaigrette, put vinegar and raspberry jam in glass cruet or jar with lid. Add 1 Tbsp (20 ml) water and shake vigorously. Add remaining olive oil, poppy seeds and salt. Shake again until dressing is well mixed. Pour dressing over each plate and serve.
Each serving contains: 1549 kilojoules; 37 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 24 g total carbohydrates (17 g sugars, 5 g dietary fibre); 421 mg sodium
source: "Virtuous Vinegar", alive Australia #19, Autumn 2014
Turkey Mango Salad with Raspberry Poppy Seed Vinaigrette
Directions
READ THIS NEXT
SEE MORE »
Sausage-Rice Stuffed Chard with Walnut Sauce
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
Freekeh Medley Stuffed Eggplant
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
Turkey Enchilada Stuffed Poblano Peppers
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
Crab Cap Salad
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.