This week's Jennie - O Recipe of the Week is a Lebanese Picnic Salad. Add a Middle East flair to your dinner with this Lebanese Picnic Salad. Made with JENNIE-O® Extra Lean Turkey Breast Cutlets, Bulgar wheat, tomatoes, apples, a host of spices, and topped with a zesty lemon-mint dressing. You can find this recipe along with all the other delicious and healthy recipes on the Jennie - O website! https://www.jennieo.com/
Lebanese Picnic Salad
This colorful, simple salad recipe is packed with crunchy fresh veggies and distinctive Middle Eastern flavors, including coriander, Bulgar wheat and a zesty lemon-mint dressing.
¾ cup Bulgar wheat
¼ cup lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh mint
¼ teaspoon ground coriander
salt and pepper, to taste
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
2 medium tomatoes, chopped
1 medium cucumber, unpeeled and chopped
1 small tart green apple, chopped
4 green onions
½ cup chopped fresh parsley
1) In large bowl, soak Bulgar in boiling water 1 hour. Prepare Lemon-Mint dressing. In small bowl, combine lemon juice, oil, mint, coriander and salt and pepper, to taste; set aside.
2) Cook turkey cutlets as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer; cool. Cut across grain of turkey slices creating ½ x 2½-inch strips.
3) Drain Bulgar well. Stir in turkey, tomatoes, cucumber, apple and onions. Add dressing and parsley, mixing well.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION