Turkey, Barley & Mushroom Salad
This is a full meal salad, with south Asian flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Salad
Ingredients
Scale
- 10oz (300gr) turkey cutlets, cut into strips
- 1 red onion, sliced
- 2 cloves garlic, minced
- 4oz (125gr) mushrooms, trimmed, sliced
- 1 small – medium zucchini (courgette), quartered lengthwise, then sliced
- 4 tsp olive oil
- 2 tbs teriyaki sauce
- 1/2 cup quick-cooking barley
- 1 cup chicken broth
- lettuce for 2 large salads
- Peanut Vinaigrette:
- 2 tbs peanut butter
- 2 tbs sherry vinegar
- 2 tbs salad olive oil
Instructions
- Cook barley in chicken broth until tender.
- Uncover and allow to cool until needed.
- Heat 3 tsp oil in a large skillet.
- Add onion, mushrooms and stir-fry until onion is just tender.
- Add garlic, zucchini, and stir-fry until zucchini just starts to soften.
- Add 1 tbs teriyaki sauce and stir well to combine.
- Remove to a plate.
- Add remaining 1 tsp oil and turkey to skillet.
- Stir-fry until turkey is cooked through, 4 – 5 minutes.
- Add remaining 1 tbs teriyaki sauce, stir to combine and remove from heat.
- Prepare lettuce and put into large salad bowl.
- Add vinaigrette and toss well to combine.
- Add barley, vegetables and turkey, toss gently and serve.
- Peanut Vinaigrette:
- Whisk all ingredients well
Notes
I use quick-cooking barley which is done in just 15 minutes. You could also use rice – or skip it.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 717
- Sugar: 9.9 g
- Sodium: 1029.6 mg
- Fat: 35.1 g
- Saturated Fat: 5.6 g
- Trans Fat: 0 g
- Carbohydrates: 57.4 g
- Fiber: 12.2 g
- Protein: 47.9 g
- Cholesterol: 83.7 mg
Keywords: salad, main course salad, turkey, mushrooms, barley
