Summer Turkey Salad

May 19, 2015

Making dinner should never be hard. Here is a very simple dinner that takes just 25 minutes to make. It involves mostly pantry ingredients with only a single tomato, some scallions and parsley as the fresh ingredients. Enjoy.

Summer Turkey Salad

GTLF: Main Dish Salads p. 27

Serves 4, working time 15 min., total time 25 min.

4 oz. elbow macaroni

1/2 C low sodium tomato vegetable juice

2 tablespoons balsamic vinegar

2 tablespoons olive oil, preferably extra virgin

1 tablspoon no salt added tomato paste

1/2 tsp dried oregano

1/2 tsp salt

1/4 tsp freshly ground black pepper

3/4 pound cooked turkey breast cut into 2 1/2 in. julienne strips *

2 C frozen corn kernels, thawed
1 tomato, cut into 1/2 in. cubes
4 scallions, thinly sliced
1/3 C chopped fresh parsley

1. In a large pot of boiling water, cook the pasta until just tender. Drain well.

2. In a large bowl, whisk together the tomato vegetable juice, vinegar, oil, tomato paste, oregano, salt, and pepper. Add the pasta, turkey, corn, tomato, scallions, and parsley, tossing well to combine. Serve at room temperature or chilled.

Nutritional Information: 9 g fat, 378 calories, 1.4 g sat. fat, 44 g carbohydrate, 33 g protein, 71 mg cholesterol, 354 mg sodium.

TIPS:

1. Have a scale to make precise measurements. I have learned to use mine and it's very fast and easy and helps eliminate wasted food.

2. Buy the low sodium tomato vegetable juices in the juice aisle of the grocery store. They can come in single can 6oz/12oz serving sizes as well as the larger family juice sizes and they're a necessary component of a well stocked pantry.  

*3. If you buy uncooked, poach the turkey by bringing 2 C of chicken broth to boil, adding 1 pound of turkey cutlets and cook turning once until the turkey is cooked through... 3-4 min.