1 lb Ontario Turkey, for stir fry
5 tbsp frozen orange juice, undiluted and thawed
2 tbsp water
2 tbsp vegetable oil, divided
3 tbsp lemon juice
2 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp pepper
1/4 tsp salt
8 cups mesclun salad mix
3 large cups oranges, peeled and sectioned
1/2 cup red onion, thinly sliced
1 tsp poppy seeds
1/4 cup fresh basil, thinly shredded
4 tsp orange rind, grated
In small bowl, whisk together orange juice, water, 1 tbsp (15mL) of the oil, lemon juice, mustard, garlic, pepper and salt. Place Turkey in large resealable plastic bag with half of orange juice mixture; marinate for about 20 minutes. Set aside remaining orange juice mixture.
Arrange lettuce, orange sections (grate rind before peeling) and onions on 4 individual salad plates.
In large skillet, over medium-high heat, heat remaining oil. Add Turkey to skillet and cook, stirring, for 3 to 4 minutes or until lightly browned and no longer pink inside. Stir in remaining orange juice mixture; bring to a boil. Stir in poppy seeds; immediately remove from heat.
Place 1/4 of Turkey mixture on top of each salad. Sprinkle with fresh basil and orange rind.
Photos, videos and recipe rights, courtesy of Ontario Turkey. © Copyright 2018 Turkey Farmers of Ontario. All Rights Reserved.
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