Servings: 
20
Ethnicity: 
French
Preparation Method: 
Broil
Product Type: 
Turkey Cutlets/Steaks

Nutrition Facts

  • Total Calories 530
  • Calories from Fat 280
  • Total Fat 32 g
  • % Daily Total Fat 49
  • Saturated Fat 10 g
  • % Daily Saturated Fat 50
  • Cholesterol 19 g
  • % Daily Cholesterol 6
  • Sodium 980 mg
  • % Daily Sodium 41
  • Total Carbohydrates 19 g
  • % Daily Total Carbohydrates 6
  • Dietary Fiber 6 g
  • % Daily Dietary Fiber 24
  • Sugars 9 g
  • Protein 43 g
  • % Daily Protein 170
  • % Daily Vitamin C 80
  • % Daily Calcium 40
  • % Daily Iron 25

Turkey Salad Nicoise

Recipe Developed by Sara Lee Refrigerated Foods

TURKEY STEAKS, thawed:
20 Each
red onion, grated:
1-3/4 Cups
red wine vinegar:
2/3 Cup
olive oil:
1-1/3 Cup
garlic, crushed:
3 Cloves
salt and pepper:
To Taste
oregano, crumbled:
2 Tablespoons
green beans, cooked and chilled (3 inches long):
2-1/2 Pounds
Mozzarella cheese, cut into 1/4-inch by 3-inch strips:
2-1/2 Pounds
romaine lettuce, washed and torn:
10 Quarts
tomatoes, cut into 160 wedges:
20 Whole
red onion, cut into 1/8-inch rings:
1-1/4 Pounds
black olives, small, pitted and drained:
160 Each

Broil thawed turkey steaks 3 to 3-1/2 minutes per side, 3 to 4 inches away from flame to an internal temperature of 160 degrees Fahrenheit. Chill and cut into 3/8-inch strips.

Blend grated red onion, vinegar, olive oil, garlic, salt, pepper, and oregano together thoroughly.

Toss cooked turkey steaks with 2/3 cup of dressing and hold.

Toss cooked green beans with an additional 2/3 cup of dressing and hold.

Toss Mozzarella strips with an additional 2/3 cup of dressing and hold.

Toss romaine and tomatoes with remaining dressing and arrange on serving plates.

Decoratively arrange 2 ounces of green beans, 2 ounces of cheese, and 4 ounces of turkey strips on top.

Garnish with 1 ounce red onion rings and 8 black olives.