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Turkey Fajita Salad
Ingredients:
1 lb. turkey breast fillets, cut into 1/8 inch strips
1 Tbs. olive oil
2 cloves garlic, smashed and chopped or
1 tsp. commercially prepared chopped garlic
1 tsp. chili powder
1/4 tsp. ground cumin
1/4 cup chicken stock
1 green bell pepper, cut into 1 inch chunks
1 red bell pepper, cut into 1 inch chunks
3 slices onion, quartered
1 tsp. chili powder
1/4 tsp. ground cumin
red leaf lettuce, broken
1/2 head iceberg lettuce, chopped
4 roma tomatoes, chopped
8 slices cucumber, peeled, chopped
1 cup sour cream
Melinda's Extra Hot
Salsa
2 Tbs. sunflower seeds, toasted
4 whole wheat flour tortillas
Directions:
Slice turkey breast fillets. Place poultry in shallow 10 inch
non-stick fry pan with oil, garlic, 1 tsp. chili powder, 1/4 tsp.
ground cumin over medium high heat and sauté 5 minutes.
Remove meat from pan and set aside. Add stock, peppers, onions,
and remaining spices to same pan and sauté 3 minutes. Lift
vegetables out with perforated spoon and set aside. Lay broken
leaf lettuce on plates and top with chopped iceberg lettuce. Sprinkle
with tomato and cucumber. Spoon fajita mixture over lettuce and
sprinkle with tomato and cucumber. Top with sour cream and salsa
to taste and garnish with a few toasted sunflower seeds. Warm
tortillas in microwave by placing them between two serving plates
and cooking 20 seconds on high, or warm in oven at 350°F 5
minutes in shallow, covered pan. Roll warmed tortillas and serve
on side.
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