Turkey Meatball Caesar Salad Recipes

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THANKSGIVING LEFTOVER TURKEY CAESAR SALAD



Thanksgiving Leftover Turkey Caesar Salad image

My favorite way to eat turkey the day after all that heavy food! If you want a more filling meal, try pairing it with "Country Style" Onion Soup (recipe # 138275.)

Provided by ketchupqueen

Categories     One Dish Meal

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1 head romaine lettuce, washed and well drained, any bad spots removed
2 -3 cups cold diced or shredded cooked turkey
1/4-1/2 cup bottled caesar salad dressing (Use a strong, rich, garlicky brand to hold up to the turkey( I prefer Brianna's Asiago Caesar)
1/2 cup large-cut garlic and cheese flavored croutons, I prefer T. Marzetti's or 1/2 cup prepared stuffing, crumbled and toasted until dry and crunchy
1/4 cup dried sweetened cranberries (optional)
1/4 cup grated parmesan cheese (optional)
salt and pepper (optional)

Steps:

  • Holding head of lettuce firmly together, slice across the head every 1/2 inch to get nice slices of lettuce. Stop when you get to the tough bottom part. Discard bottom and put sliced lettuce in large bowl.
  • Toss with diced or shredded turkey.
  • Add dressing and toss well to coat.
  • Sprinkle with croutons or toasted dressing bits and cranberries, if desired. Toss again.
  • Add cheese, if desired.
  • Taste for seasoning and add salt and pepper if desired. Serve immediately.

Nutrition Facts : Calories 246.4, Fat 13.3, SaturatedFat 2.8, Cholesterol 53.8, Sodium 281.8, Carbohydrate 8.8, Fiber 3.5, Sugar 2.3, Protein 23.2

TURKEY-MEATBALL SALAD WITH ROASTED PEPPERS AND PARMESAN



Turkey-Meatball Salad with Roasted Peppers and Parmesan image

This salad, made with our Light Turkey Meatballs, is hearty enough to be a main course.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 25m

Number Of Ingredients 9

6 scallions, cut into 2-inch lengths
2 red or yellow bell peppers (ribs and seeds removed), cut into strips
2 tablespoons plus 4 teaspoons olive oil
Coarse salt and ground pepper
16 Light Turkey Meatballs, frozen
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1 head red-leaf lettuce, torn into bite-size pieces
1 chunk Parmesan (1 ounce), shaved with a vegetable peeler

Steps:

  • Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet, toss scallions and peppers with 2 teaspoons oil; season with salt and pepper and push to one side of sheet. Place meatballs on other side of sheet; toss with 2 teaspoons oil.
  • Broil, tossing vegetables and turning meatballs occasionally, until meatballs are cooked through and vegetables are lightly charred, 10 to 12 minutes. Remove from oven, and cool for 3 minutes.
  • Meanwhile, in a large bowl, whisk vinegar and mustard with remaining 2 tablespoons oil; season with salt and pepper. Add lettuce, scallions, and peppers; toss to combine. Top with meatballs and Parmesan.

Nutrition Facts : Calories 305 g, Fat 19 g, Fiber 4 g, Protein 22 g, SaturatedFat 5 g

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