Turkey and Vegetables With Garden Greens |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I clipped this recipe out of a magazine a long time ago and don't remember which magazine it was. This is a very nice dinner salad to serve when it's just too hot to cook and you want a light, delicious meal. Ingredients:
6 cups torn mixed greens (such as green or red leaf lettuce, radicchio, romaine, sorrel, arugula, or butter head lettuce) |
2 small summer squash (1 1/2 cups) or 2 small zucchini, bias-sliced 1/4 inch thick (1 1/2 cups) |
1 medium bell pepper, cut into thin strips (your choice of color) |
3/4 lb fully cooked smoked turkey, cut into thin strips |
1/4 cup oil-and-vinegar dressing |
2 tablespoons grated parmesan cheese |
1 1/2 teaspoons snipped fresh basil |
1 teaspoon sugar |
Directions:
1. Place the torn mixed greens in a large salad bowl; set aside.
2. In a 1 1/2 quart microwave-safe casserole micro-cook the summer squash, sweet pepper, and 2 tablespoons water on 100% power(high) covered, for 2 minutes. Drain.
3. Stir in the smoked turkey, salad dressing, Parmesan cheese, herb, and sugar. Cook, covered, on high for 2 to 4 minutes or till vegetables are tender and turkey is heated through; stir once.
4. Immediately pour the hot mixture over the torn mixed greens; toss about 1 minute or till the greens are slightly wilted. Serve immediately.
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