- 1/2 turkey breast on the bone (about 1 pound)
1 large whole red pepper
5 large whole cloves garlic, unpeeled
1/2 teaspoon salt pepper
cayenne pepper, a few dashes
1 tbsp extra virgin olive oil
1 tbsp olive oil
1/4 cup lemon juice
2 tbsp balsamic vinegar or red wine vinegar
1 tsp dried thyme or 1 tbsp fresh
1/4 cup parsley, chopped (I use Italian flat leaf)
1/4 cup red onion, finely chopped
1/2 cup celery, sliced on the diagonal
2 cups shredded turkey breast
- Preheat oven to 375 degrees. Cover baking sheet with foil. Rub the breast with olive oil and place on the foil. Cut the ends off the garlic cloves so they won't explode. Place the garlic and whole red pepper next to the breast. Bake for 20 minutes, then turn the pepper and garlic. Bake at least 5 more minutes until the breast is done. While the turkey is getting cool enough to shred, squeeze the roasted garlic out of the skins into a large bowl. Mash with salt and then add the dressing ingredients. Whisk well. Remove the stem and seeds from the pepper, peel and dice. Shred the turkey to make 2 cups, saving the rest for another meal. Toss remaining ingredients into the salad. Serve over the greens.
White bean salad is a good way to use up white-meat turkey scraps. Or if you don’t have leftovers, you could buy a half turkey breast and split it down the middle. Freeze the extra or use for sandwiches.