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Turkey-Meatball Salad with Roasted Peppers and Parmesan

4

This salad, made with our Light Turkey Meatballs, is hearty enough to be a main course.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2008

Ingredients

  • 6 scallions, cut into 2-inch lengths
  • 2 red or yellow bell peppers (ribs and seeds removed), cut into strips
  • 2 tablespoons plus 4 teaspoons olive oil
  • Coarse salt and ground pepper
  • 16 Light Turkey Meatballs, frozen
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 head red-leaf lettuce, torn into bite-size pieces
  • 1 chunk Parmesan (1 ounce), shaved with a vegetable peeler

Directions

  1. Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet, toss scallions and peppers with 2 teaspoons oil; season with salt and pepper and push to one side of sheet. Place meatballs on other side of sheet; toss with 2 teaspoons oil.

  2. Broil, tossing vegetables and turning meatballs occasionally, until meatballs are cooked through and vegetables are lightly charred, 10 to 12 minutes. Remove from oven, and cool for 3 minutes.

  3. Meanwhile, in a large bowl, whisk vinegar and mustard with remaining 2 tablespoons oil; season with salt and pepper. Add lettuce, scallions, and peppers; toss to combine. Top with meatballs and Parmesan.

Reviews Add a comment

  • MS11333940
    29 APR, 2013
    I enjoyed this salad very much. So simple to just throw everything on the same pan. I removed the peppers and onions after 12 min and let the meatballs go 15 min just to be sure they were cooked through. I especially love the versatile turkey meatball recipe used here. It makes a big batch to keep in the freezer and they cook from frozen. I can fix my kids' favorite (spaghetti and meatballs) and my husband and I can have this salad if we feel like keeping it light by skipping the pasta.
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