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.

 Ingredients:

• 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

 Instructions:

• 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.
• 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.