Deconstructed Cajun Turkey Caesar Salad

 TFC Cajun Turkey Salad retouch v3

Ingredients:

  • 4 Canadian Turkey cutlets or Steaks (approx. 1 lb/500 g total)
  • 1/3 cup (75 mL) Oil
  • 3 tbsp (45 mL) light Mayonnaise
  • 2 tbsp (25 mL) Lemon Juice
  • 1 tbsp (15 mL) Dijon Mustard
  • ½ tsp (2 mL) Anchovy Paste
  • 1 large clove Garlic, sliced
  • 1 tbsp (15 mL) Paprika
  • 1 tsp (5 mL) Onion Powder
  • ½ tsp (2 mL) each of Black Pepper, dried Oregano, dried Thyme, and ground Cumin
  • ¼ tsp (1 mL) each of Cayenne and Salt
  • 1 head Romaine Lettuce, torn into bite size pieces
  • 1/3 cup (75 mL) grated Parmesan Cheese

Directions

  1. Combine oil, mayonnaise, lemon juice, Dijon mustard, anchovy paste and garlic in blender or food processor, process until smooth.
  2. Mix paprika, onion powder, black pepper, oregano, thyme, cumin, cayenne and salt together on a large plate. Coat both sides of cutlets or steaks with this mixture.
  3. Barbeque on medium-high until no longer pink in centre (about 3-4 minutes each side).
  4. Toss romaine lettuce with salad dressing. Divide salad evenly among 4 plates.
  5. Slice turkey into strips and arrange on top of salad. Sprinkle with grated Parmesan.

Makes 4 servings.

Nutritional Information (Per serving):       Calories 364; protein 34 g; fat 24 g; carbohydrates 3 g.