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Ingredients Jump to Instructions ↓

  1. 2 cups Honeysuckle White Breast Strips, cooked and diced

  2. 1/4 cup cornflake crumbs

  3. 1/2 cup freshly grated Parmesan cheese

  4. 1 bay leaf, finely crushed

  5. 1 teaspoon paprika

  6. 1/4 teaspoon garlic powder

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon black pepper

  9. 1 large egg white, slightly beaten Dressing:

  10. 1/4 teaspoon crushed red pepper

  11. 1 tablespoon olive oil

  12. 1/2 cup tomato juice

  13. 3 tablespoons vinegar

  14. 2 tablespoons fresh cilantro, chopped

  15. 1/2 teaspoon salt Salad:

  16. 4 cups salad greens, assorted

  17. 1 cup cabbage, thinly sliced

  18. 1/2 medium red bell pepper, cut into large strips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C). Mix first nine ingredients together. Bake 15 minutes. For Dressing: In a non-stick skillet over high heat, toast crushed red pepper about 1 minute. Add olive oil. Remove from heat and cool to room temperature. Whisk remaining dressing ingredients into pepper and oil. On a large platter, arrange 4 cups assorted salad greens, 1 cup thinly sliced cabbage and 1/2 medium red bell pepper cut into large strips. Drizzle with vinaigrette salad dressing. Top with turkey mixture and serve.

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