, for stir fry
, undiluted and thawed
mesclun salad mix
3 large cups
, peeled and sectioned
, thinly sliced
, thinly shredded
- 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.