Janet Groene’s
Margaritaville Salad
This is a complete meal that begins by marinating turkey cutlets in tangy, non-alcoholic margarita mix. Buy it in a bottle or make up a packet of the powdered mix. The turkey can be made ahead. Marinate, drain and cook thoroughly as directed. Then cool and keep cold up to two days.
If you make the entire salad ahead, chill without the avocados, then add them just before serving. I like to make this with angel hair coleslaw mix or shredded lettuce.
Complete the meal with hot rolls, biscuits or cornbread.
1 ½ cups liquid margarita mix
2 pounds turkey cutlets, cut in strips
1 sweet onion such as Vidalia, cut in crescents
2 medium avocados, peeled and diced
2 medium tomatoes, diced and drained
Bottled creamy citrus dressing
1 bag of your favorite salad or coleslaw mix
Marinate the turkey in a plastic bag in the refrigerator 8 hours or so. Drain well and discard marinade. Grill turkey in a grill basket or stir-fry in a large skillet in a little oil. Gently fold together turkey and vegetables with citrus dressing to taste. Serves 6 as a main dish salad.
See more of Janet Groene’s RV-ready recipes, new each week at https://campandrvcook.blogspot.com
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