Turkey-Meatball Salad with Roasted Peppers and Parmesan

4 Ratings
  • 5 1
  • 4 0
  • 3 0
  • 2 2
  • 1 1

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

Everyday Food, January/February 2008

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Recipe Summary test

prep:
15 mins
total:
25 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (1)

4 Ratings
  • 5 1
  • 4 0
  • 3 0
  • 2 2
  • 1 1
Martha Stewart Member
04/29/2013
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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