Monday, May 18, 2009

Green Salad with Turkey and Black Bean Tomatillo Salsa

a heart of romaine lettuce
a third of a 6 oz bag baby spinach
1 Tbsp butter
1 Tbsp olive oil
three turkey cutlets
   or 3 oz Swanson or Perdue roasted turkey
6 tomatillos, husked and rinsed
1 head of garlic, separated and roughly peeled
1 onion, thickly sliced
1 tsp salt
1 tsp sugar
a 15 oz can Jewel black beans, rinsed and drained

Quarter the romaine lengthwise and slice the quartered lettuce crosswise into bite-size pieces. Put romaine pieces and baby spinach into a salad spinner, wash and spin. Divide greens into two or three bowls or takealong containers.

Melt butter and oil together over medium heat. Saute turkey until cooked through, about two minutes per side; remove from heat, let cool and slice into strips.

Turn on broiler. Arrange tomatillos, garlic, and onion slices on a foil-covered baking sheet so that tomatillos will be closest to the broiler flame & garlic and onions farther away. Broil vegetables until well softened and browned, turning over halfway through, about ten minutes. When done, peel the garlic cloves and puree everything together. Scrape into the pan with the butter and oil, just for fun, and stir in salt and sugar. Stir in beans.

Toss greens with about a third of the turkey and black beans per serving.

Per 1/3 recipe, 375 calories

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