TURKEY WITH WARM BARLEY SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring the chicken broth and 1/4 cup water to a boil in a medium saucepan. Stir in the barley and 1/4 teaspoon salt, cover and cook over medium heat until the liquid is absorbed, about 10 minutes.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat; add the almonds and cook, stirring, until toasted, 2 minutes. Transfer to a plate. Add the Brussels sprouts, lemon zest and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until crisp-tender, about 2 minutes; transfer to a large bowl and wipe out the skillet. Add the barley to the bowl and toss; cover to keep warm.
- Add the olive oil to the skillet and return to medium-high heat. Sprinkle the turkey with 1/4 teaspoon salt, and pepper to taste; add to the skillet and cook, turning once, until cooked through, about 5 minutes. Divide among plates. Add the tomato and lemon juice to the skillet and cook 1 minute. Stir in the almonds and the remaining 1 tablespoon butter until melted, then spoon over the turkey. Serve with the barley salad.
Nutrition Facts : Calories 459 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 73 milligrams, Sodium 551 milligrams, Carbohydrate 49 grams, Fiber 12 grams, Protein 40 grams
SESAME TURKEY SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toast the sesame seeds in a large dry skillet over medium heat, stirring occasionally, 4 to 5 minutes. Transfer to a blender and add the lemon juice, 1 tablespoon sesame oil, the maple syrup, soy sauce, ginger and 3 tablespoons water; pulse until smooth. Set aside.
- Add the remaining 1 tablespoon sesame oil to the skillet and heat over medium-high heat. Add the wheat berries and stir-fry until golden, about 5 minutes. Add the snap peas and scallions; stir-fry until crisp-tender, about 3 minutes. Transfer to a large bowl. Add the turkey, carrot, lettuce and sesame dressing; toss to coat.
Nutrition Facts : Calories 353 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 42 milligrams, Sodium 1182 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 25 grams
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