Iceberg Lettuce With Turkey Cracklings
- Total Time
- 20 minutes
- Rating
- Notes
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Ingredients
Yield:6 servings
- 1head iceberg lettuce (about 1¼ pounds)
- 5ounces, approximately, skin from a cooked turkey
- 1tablespoon Dijon-style mustard
- 2tablespoons cider vinegar
- ¼cup corn or canola oil
- ¼teaspoon salt
- ½teaspoon freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
134 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 8 grams protein; 159 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Remove any damaged outer leaves from the head of lettuce and cut the remainder of the head into 2-inch pieces.
- Step 2
Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil and spread the pieces of cooked turkey skin out on the sheet. Place in oven for about 15 minutes, until the skin is crisp and brown, and then drain it on paper towels. When the skin is cool, cut it into ½-inch pieces. You should have about 1 cup cracklings.
- Step 3
Combine the mustard, vinegar, oil, salt and pepper in a bowl large enough to hold the salad greens. At serving time, add the greens, toss well and sprinkle with the cracklings.
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