© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb TURKEY CUTLETS, lbed to an even thickness
1/4 c olive oil
2 c red wine vinegar
2 tbsp fresh mint, chopped or 1 tsp dried mint
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground pepper
1 lb small to medium red potatoes, cooked and qtered
1 Medium cucumber, peeled, seeded and diced
1 Medium red bell pepper, seeded and diced
2 scallions, thinly sliced
15 Medium ripe olives, pitted, halved
3 oz Feta cheese, crumbled
2 oz slivered almonds
Heat 1 inch of water in a large skillet to simmering.
Add turkey and poach until no longer pink, about 2 to 3 minutes; transfer to plate to cool. Cut into 1-inch pieces.
Whisk oil, wine vinegar, mint, oregano, salt, and pepper in small bowl.
Combine cooled turkey, potatoes, cucumber, bell pepper, scallions, olives, cheese, and slivered almonds in a large salad bowl. Drizzle dressing over salad; toss to combine.
Serve at room temperature.
Total Calories 350
Total Fat 18 g
Saturated Fat 4 g
Cholesterol 65 g
Sodium 470 mg
Potassium 631 mg
Total Carbohydrates 22 g
Dietary Fiber 4 g
Sugars 3 g
Protein 26 g
% Daily Protein 25
% Daily Vitamin C 80
% Daily Calcium 15
% Daily Iron 20