From the 2004 Milk Calendar
This is one of those recipes you'll pass on to a friend. This dressing is much lighter and fresh tasting than most sandwich salads, making this a great sandwich for lunch or dinner as it includes all four food groups.
-Christine Cushing
Prep. Time 20 mins
Cooking Time 6 mins
Yields 4 portions
PreparationWhat You Need 1 cup (250 ml) milk
1/2 cup (112 g) light mayonnaise
2 cloves garlic, minced
1 tbsp (13.75 g) packed brown sugar
1 tsp (5 ml) chili powder
1/2 tsp (2 ml) grated lime rind
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) freshly ground pepper
2 tbsp (30 ml) cider vinegar
2 tbsp (30 ml) lime juice
1 lb (500 g) turkey breast cutlets
2 green onions, sliced
1 carrot, shredded
1/2 cup (70 g) corn kernels, thawed if frozen
1/2 cup (125 ml) shredded jalapeno-flavoured or
regular Canadian Monterey Jack or
Havarti cheese
4 slices whole grain bread or
crusty whole grain rolls
1 tbsp (15 ml) chopped fresh coriander
Instructions Preheat barbecue to medium-high or oven broiler.
In bowl, whisk milk with mayonnaise, garlic, sugar, chili powder, lime rind, salt and pepper. Gradually whisk in vinegar and lime juice. Let stand for at least 10 min or until thickened.
Meanwhile, grill or broil turkey cutlets for about 3 min per side or until no longer pink inside. Let cool slightly. Using two forks or your hands, shred turkey into small strips.
In large bowl, combine shredded turkey, green onions, carrot, corn and cheese. Pour in dressing and toss to coat. Lightly toast bread, if desired. Evenly spoon on turkey salad. Sprinkle with coriander.
Tips For the Adventurous:
Add 1 to 2 tsp (5 to 10 mL) chipotle-flavoured barbecue sauce to dressing and top sandwiches with sliced avocado.
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