Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 
Share:
Share Share Share Share Share
Follow:
Share Share Share Share

Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


salad with turkey and mushroom
Salad with Turkey, Mushrooms and Potatoes

 

Menu Plan for the week of June 28, 2013: Day 4 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.  That spreads the flavors.

Salad with Turkey, Mushrooms and Potatoes      Preparation, cooking 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.

10oz (300gr) turkey cutlets  
2 tbs Teriyaki marinade or sauce
2 medium potatoes, (10oz, 300gr)
4 tsp olive oil, divided
1 onion
1/2 orange bell pepper
4oz (120gr) mushrooms
1 tsp soy sauce
1 avocado
1/2 cup (3oz, 90gr) cherry tomatoes
lettuce for 2 main meal salads   
Teriyaki Vinaigrette
1 tbs Teriyaki sauce
1 tbs sherry vinegar
1 tsp Dijon-style mustard
2 tsp walnut or sesame oil
1 tbs good olive oil

Potatoes:  Cut potatoes into bite size pieces and coat with 2 tsp olive oil.  Either cook in a pan on the barbecue if you are using, or sauté in a large, nonstick skillet over medium heat until done and lightly browned, 20 - 25 minutes.
Turkey: Put turkey on a plate and spoon Teriyaki marinade over both sides.  Cook on barbecue grill for 4 - 6 minutes per side (depending on thickness) or sauté in nonstick skillet for the same amount of time.  Remove and slice into strips.
The Vegetables:  Slice onion and pepper. Trim and slice mushrooms.  Heat 2 tsp oil in medium skillet.  Add pepper, onion and sauté for 5 minutes.  Add mushrooms, soy sauce and sauté 5 minutes longer, until vegetables are crisp tender.
Vinaigrette:  Put all ingredients in a small bowl and whisk well to combine.
The rest: Prepare lettuce, rinse and spin dry if needed. Slice avocado. Cut tomatoes in half
To assemble: Add half of the vinaigrette to the lettuce and toss well to coat. Add the remaining ingredients and toss gently to combine.  Drizzle with remaining vinaigrette and serve.

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