Summer too is turkey time

Poultry: Breast 'fillets' make a summer salad as well as a holiday meal.

June 04, 2000|By Annette Gooch | Annette Gooch,UNIVERSAL PRESS SYNDICATE

More than just a holiday food, turkey is a versatile summertime meal-maker.

Skinless, boneless turkey breast "fillets" are particularly convenient; although these prime cuts cost more per pound than whole birds, there's no waste, and they cook quickly.

As with lean ground turkey, turkey breast fillets contain relatively little fat, so they benefit from marinating and moist-cooking techniques -- including grilling in foil or baking en papillote -- to keep the meat tender and juicy.

Even when the weather's too hot for cooking, you can put together a main-dish salad in around 15 minutes, using leftover roast turkey or some you've bought from the deli. Horseradish adds an interesting bite to the cream dressing.

Turkey Salad With Horseradish Cream Dressing

Serves 4

3/4 pound roast turkey breast, cut into thin strips

1/4 pound Swiss cheese, cut into thin strips

1 1/4 cups cooked fresh peas

1/3 cup diced red bell pepper

2 tablespoons chopped chives or 2 small green onions, sliced

1/3 cup mayonnaise

1/3 cup sour cream or plain yogurt

1 to 2 tablespoons prepared horseradish

freshly ground pepper to taste

butter lettuce or romaine

In a large bowl, toss together turkey, cheese, peas, bell pepper and chives.

In a separate bowl, blend mayonnaise, sour cream and horseradish.

Add dressing to turkey mixture; gently toss to coat. Season liberally with pepper. Arrange lettuce leaves attractively on 4 plates. Spoon turkey mixture over leaves. Serve at once.

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