Shawarma Salad

May 28, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I also have a recipe for a Shawarma Salad to pass along. To make this recipe some of the ingredients you’ll be needing are JENNIE-O® Extra Lean Ground Turkey Breast, Shawarma Seasoning, Head Butter Lettuce, Head Romaine Lettuce, Cherry Tomatoes, English Cucumber, and more! Also included is a recipe for Lemon Yogurt Sauce. Another good one from Jennie – O! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Shawarma Salad
Punch up the flavor of your dinner menu with a Shawarma Salad. Featuring tomatoes, cucumber, mint, parsley, red onion and Shawarma seasoned ground turkey, this salad is perfect for anyone on the paleo diet.

Total Time – 30 Minutes
Serving Size – Makes 4 Servings

Ingredients
1 1/2 – pounds JENNIE-O® Extra Lean Ground Turkey Breast

1/4 – cup Shawarma seasoning

1/2 – head butter lettuce

1/2 – head romaine lettuce

2 – cups halved cherry tomatoes

1/2 – English cucumber, seeded and diced

1/2 – cup chopped mint

1/2 – cup chopped parsley

1 – small red onion, thinly sliced

Lemon Yogurt Sauce

6 – ounces non-dairy Greek yogurt

1 – teaspoon lemon juice

1/2 – teaspoon lemon zest

Directions
1) Cook ground turkey according to package directions, sprinkling with shawarma seasoning. Always cook to well-done, 165°F as measured by a meat thermometer. Layer lettuces, turkey, tomatoes, cucumber, mint, parsley, and red onion. Drizzle with Lemon Yogurt Sauce.

Lemon Yogurt Sauce

2) In small bowl, combine all ingredients.

Nutrition
Calories 298
Protein 30.6g
Carbohydrates 11.7g
Fiber 4.7g
Sugars 4.1g
Fat 13.1g
Cholesterol 100mg
Sodium 122mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/shawarma-salad/

Wild Idea Buffalo Recipe of the Week – Steak and Butter Green Salad Cups

February 26, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – Steak and Butter Green Salad Cups. Finger Food Salad Cups made using Wild Idea Buffalo – NEW YORK STRIP STEAK. You’ll also need; Heads Butter Lettuce, Cucumber, Tomatoes, Green Onions, and a Dijon Vinaigrette (recipe included). The perfect appetizer for your next party or just for the family ! You can find this recipe and purchase the Wild Idea Buffalo New York Strip Steak along with all the other Wild Idea Products at the Wild Idea Buffalo website. So enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Steak and Butter Green Salad Cups
Eat up buttercup, is what you’ll want to do with these tasty, finger food friendly, mini salad bowls. Super fresh, super easy and just one steak makes 12 individual butter cup salads! A great non-carb, hors d’oeuvre to add to your next party menu.

Ingredients:
1 – 10oz. New York Steak Strip
2 – heads butter lettuce
1 – cucumber, chopped
2 – tomatoes, chopped
2 – green onions, chopped
Dijon Vinaigrette

Preparation:
1 – Prep steak, by rinsing under cold water and blotting dry. Drizzle with olive oil, salt and pepper. Allow to rest at room temperature for about two hours.
2 – Remove the core from the butter greens and select leaves that form a nice cup shape, reserve remaining greens for other use.
3 – Mix other vegetables in a bowl and drizzles with the vinaigrette. Cover and marinate at room temperature until ready to use.
4 – Grill the steak according to thickness, three to four minutes each side, turning at one and a half minute intervals. Remove the steak from the grill, tent with foil and allow to rest for 5 minutes.
5 – Slice the steak thin and divide between the butter lettuce cups.
6 – Top with cucumber and tomatoes in vinaigrette. Serve immediately.

Dijon Vinaigrette

Ingredients:
¼ – cup white wine vinegar
¼ – cup olive oil
2 – teaspoon Dijon mustard
1 – teaspoon crushed fennel or fennel powder
½ – teaspoon salt
½ – teaspoon black pepper

Preparation: Mix all ingredients in a blender until well incorporated.
https://wildideabuffalo.com/blogs/recipes/sensational-steak-salads

 

 

Wild Idea Buffalo – NEW YORK STRIP STEAK

A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any grill. 10 oz or 14 oz portions.
https://wildideabuffalo.com/collections/steaks/products/new-york-strip-steaks

Wild Idea Buffalo Recipe of the Week – Steak and Butter Green Salad Cups

August 29, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is – Steak and Butter Green Salad Cups. Finger Food Salad Cups made using Wild Idea Buffalo – NEW YORK STRIP STEAK. You’ll also need; Heads Butter Lettuce, Cucumber, Tomatoes, Green Onions, and a Dijon Vinaigrette (recipe included). The perfect appetizer for your next party! You can find this recipe and purchase the Wild Idea Buffalo – NEW YORK STRIP STEAK along with all the other delicious and healthy recipes at the Wild Idea Buffalo website. So enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

Steak and Butter Green Salad Cups
Eat up buttercup, is what you’ll want to do with these tasty, finger food friendly, mini salad bowls. Super fresh, super easy and just one steak makes 12 individual butter cup salads! A great non-carb, hors d’oeuvre to add to your next party menu.

Ingredients:
1 – 10oz. New York Steak Strip
2 – heads butter lettuce
1 – cucumber, chopped
2 – tomatoes, chopped
2 – green onions, chopped
Dijon Vinaigrette

Preparation:
1 – Prep steak, by rinsing under cold water and blotting dry. Drizzle with olive oil, salt and pepper. Allow to rest at room temperature for about two hours.
2 – Remove the core from the butter greens and select leaves that form a nice cup shape, reserve remaining greens for other use.
3 – Mix other vegetables in a bowl and drizzles with the vinaigrette. Cover and marinate at room temperature until ready to use.
4 – Grill the steak according to thickness, three to four minutes each side, turning at one and a half minute intervals. Remove the steak from the grill, tent with foil and allow to rest for 5 minutes.
5 – Slice the steak thin and divide between the butter lettuce cups.
6 – Top with cucumber and tomatoes in vinaigrette. Serve immediately.

Dijon Vinaigrette

Ingredients:
¼ – cup white wine vinegar
¼ – cup olive oil
2 – teaspoon Dijon mustard
1 – teaspoon crushed fennel or fennel powder
½ – teaspoon salt
½ – teaspoon black pepper

Preparation: Mix all ingredients in a blender until well incorporated.
https://wildideabuffalo.com/blogs/recipes/sensational-steak-salads

 

Wild Idea Buffalo – NEW YORK STRIP STEAK

A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any grill. 10 oz or 14 oz portions.
https://wildideabuffalo.com/collections/steaks/products/new-york-strip-steaks

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