Turkey And Broiled Vegetable Salad
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
54
Spice
64
Sweetness
34
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Balsamic Vinegar8 small
Shallot (peeled)2 tbsp
Basil (chopped fresh)2 tsps
Dijon Mustard3 cup
Olive Oil1 large
Lettuce (head red-leaf)2.5 cups
Turkey (diced cooked)Directions:
1
Combine balsamic vinegar, chopped shallots, basil and mustard in large bowl
2
Gradually whisk in olive oil
3
Season dressing to taste wiht salt and pepper
4
Transfer 3/4 cup dressing to small bowl and reserve for salad
5
Preheat broiler
6
Add bell peppers, mushrooms and shallots to remaining dressing in large bowl; toss to coat
7
Let stand 15 minutes
8
Using tongs, arrange vegetables on heavy large baking sheet; reserve any dressing in bowl
9
Broil vegetables about 5 inches from heat source until tender and beginning to brown, turning occasionally, about 15 minutes
10
Meanwhile, line platter with 4 large lettuce leaves
11
Tear remaining lettuce into bite-size pieces; place in same large bowl
12
Add turkey and tomatoes to bowl
13
Add broiled vegetables and toss salad with enough of reserved 3/4 cup dressing to coat
14
Season to taste with salt and pepper
15
Mound salad on lettuce-lined platter
16
Serve, passing any remaining dressing separately
17
Combine balsamic vinegar, chopped shallots, basil and mustard in large bowl
18
Gradually whisk in olive oil
19
Season dressing to taste wiht salt and pepper
20
Transfer 3/4 cup dressing to small bowl and reserve for salad
21
Preheat broiler
22
Add bell peppers, mushrooms and shallots to remaining dressing in large bowl; toss to coat
23
Let stand 15 minutes
24
Using tongs, arrange vegetables on heavy large baking sheet; reserve any dressing in bowl
25
Broil vegetables about 5 inches from heat source until tender and beginning to brown, turning occasionally, about 15 minutes
26
Meanwhile, line platter with 4 large lettuce leaves
27
Tear remaining lettuce into bite-size pieces; place in same large bowl
28
Add turkey and tomatoes to bowl
29
Add broiled vegetables and toss salad with enough of reserved 3/4 cup dressing to coat
30
Season to taste with salt and pepper
31
Mound salad on lettuce-lined platter
32
Serve, passing any remaining dressing separately