Breakfast
Entrées
Hot Honey Crispy Turkey and Waffles
Sliced Turkey Lettuce Wrap
Ingredients
Sliced Turkey Lettuce Wrap
3 oz.
Thin-sliced Butterball turkey
3 lg.
Boston lettuce leaves
2 med.
Boston lettuce leaves
1 ½ oz.
Ranch Spread* in a ramekin
¼ cup(s)
Sliced spicy cucumber pickles
⅓ cup(s)
Pickled Red Onions*
⅓ cup(s)
Italian jardinière
Directions
- 1. Arrange the large Boston lettuce leaves on an oval platter covering a third of the right side of the plate.
- 2. Fluff and fold the sliced turkey and arrange down the center of the plate.
- 3. Arrange the medium Boston lettuce leaves on the left side of the plate.
- 4. Place the ramekin of Ranch Spread next to the Boston lettuce leaves.
- 5. Arrange the pickles, pickled red onions and the jardinière in mounds on the left side of lettuce leaves.
- 6. Serve.
Ingredients
Ranch Spread
¼ cup(s)
Green onions, chopped
2 cup(s)
Greek nonfat yogurt
1 tbsp.
Worcestershire sauce
1
Ranch dip mix
Directions
- 1. Combine all ingredients and blend well.
- 2. Refrigerate for at least 1 hour before using.
Ingredients
Pickled Red Onions
4 tbsp.
Olive oil
1 ½ lb.
Red onions, sliced
¾ tsp.
Salt
6 oz.
Red wine vinegar
3 tbsp.
White balsamic vinegar
6 tbsp.
Sugar
3 tbsp.
Currant jelly
Directions
- 1. Heat oil in a sauté pan over medium heat. When hot, add red onions. Sauté until soft; do not brown. Remove from heat.
- 2. Stir in salt, vinegars, sugar and currant jelly. Blend well.
- 3. Chill for service.
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