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Menu Plan for the week of June 28, 2013:  Tuesday's Recipes

Salad with Turkey, Mushrooms and Potatoes

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

     The key to using less dressing and still having great salads is to add a bit to just the lettuce and toss very well to distribute on all the leaves. 

Salad with Turkey, Mushrooms and Potatoes

Total time: 30 minutes
     This is a colorful summer salad, with a relatively 'light' dressing.  You can do the potatoes and turkey in a skillet or on the barbecue grill.  The time is about the same.  Use a mix of greens if you can.

Salad with Turkey, Mushrooms and Potatoes Ingredients:


Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, medium skillet, salad bowl, plate,
barbecue grill, grill pan for potatoes

Turn on / light barbecue grill
Cut potatoes, toss with oil, put on barbecue
Spoon Teriyaki on turkey, set aside
Slice onion, pepper
Trim, slice mushrooms
Prepare lettuce
Sauté onion, pepper

Mind potatoes
Add mushrooms, soy sauce to peppers/onions
Cut tomatoes
Make vinaigrette
Take peppers, onions, mushrooms off heat
Cook turkey
Slice avocado
Add vinaigrette to lettuce, toss well
Turn turkey, mind potatoes
Remove turkey, slice
Remove potatoes
Finish salad, serve

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