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Smoked Turkey & Roasted Tomato Salad

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Preparation Time: 15 minutes
Cooking Time: 3 minutes
Servings: 4
Calories: 233 per serving
Percent from Fat: 35%
Cusine: American
Course: Salad - Side
Diet: mediterranean
Food as MedicineSM Ingredient: Tomato

Food as MedicineSM Tip

Tomatoes are red because of the pigment called lycopene, a heart healthy, cancer preventing type of red carotene. Tomatoes have been shown to reduce the risk of cardiovascular disease in women, and lycopene may reduce the risk of prostate cancer in men. To absorb more lycopene, cook your tomatoes and eat with a little olive oil.

Culinary Taste Tip

Do not refrigerate tomatoes if you want them to ripen, or if you want their full flavor. Most yellow and pink tomatoes are less acidic, and less tomato-ey tasting than the fire-engine, lusty red screamers of Labor Day.

Culinary Technique Tip

To max out the flavor and quality, and control the quantity, pour your olive oil into a small plastic spray bottle, and spritz your tomatoes before broiling.

Ingredients

8 medium plum tomatoes, quartered lengthwise
Olive oil spray *
Salt and freshly ground black pepper (optional)
6 cups packed mesclun or mixed salad greens (8 oz.)
4 oz. deli smoked turkey breast (1 thick slice cut about 1/4-inch thick)
2 oz. sliced smoked Provolone cheese
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/4 cup thinly sliced or chopped fresh basil


Preparation

Preheat broiler. Place tomatoes, cut sides up in a foil lined jelly roll pan. Coat lightly with olive oil spray and season with salt and pepper if desired. Broil 3 inches from heat source 3 minutes or until hot and beginning to brown. (Do not over cook or tomatoes will become mushy).

Meanwhile, arrange salad greens on four serving plates. Cut turkey and cheese into julienne strips and arrange over greens. Combine vinegar, oil and garlic, mixing well with a fork or small whisk and set aside.

Arrange warm tomatoes around edges of salads. Drizzle dressing over all. Sprinkle basil over salad and serve immediately.


Substitutions

A mixture of chopped fresh herbs such as mint, thyme, rosemary and parsley may replace the basil.

Nutritional Analysis

Total fat (g): 10; Fat calories (kc): 88; Cholesterol (mg): 23; Trans fatty acids (g): 0; Saturated fat (g): 3; Polyunsaturated fat (g): 1; Monounsaturated fat (g): 3; Fiber (g): 6; Carbohydrates (g): 26; Sugar (g): 9; Protein (g): 14; Sodium (mg): 544; Calcium (mg) 144

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