Reviews (1) Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 2 1 star values: 1 Martha Stewart Member Rating: Unrated 04/29/2013 I enjoyed this salad very much. So simple to just throw everything on the same pan. I removed the peppers and onions after 12 min and let the meatballs go 15 min just to be sure they were cooked through. I especially love the versatile turkey meatball recipe used here. It makes a big batch to keep in the freezer and they cook from frozen. I can fix my kids' favorite (spaghetti and meatballs) and my husband and I can have this salad if we feel like keeping it light by skipping the pasta.
Back to Turkey-Meatball Salad with Roasted Peppers and Parmesan All Reviews for Turkey-Meatball Salad with Roasted Peppers and Parmesan - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Turkey-Meatball Salad with Roasted Peppers and Parmesan Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 6 scallions, cut into 2-inch lengths 2 red or yellow bell peppers (ribs and seeds removed), cut into strips 2 tablespoons plus 4 teaspoons olive oil Coarse salt and ground pepper 16 Light Turkey Meatballs, frozen 2 tablespoons red-wine vinegar 2 teaspoons Dijon mustard 1 head red-leaf lettuce, torn into bite-size pieces 1 chunk Parmesan (1 ounce), shaved with a vegetable peeler
Gallery Turkey-Meatball Salad with Roasted Peppers and Parmesan
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Gallery
Turkey-Meatball Salad with Roasted Peppers and Parmesan
Turkey-Meatball Salad with Roasted Peppers and Parmesan
Turkey-Meatball Salad with Roasted Peppers and Parmesan
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Recipe Summary
prep: 15 mins total: 25 mins
Servings: 4
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- 6 scallions, cut into 2-inch lengths 2 red or yellow bell peppers (ribs and seeds removed), cut into strips 2 tablespoons plus 4 teaspoons olive oil Coarse salt and ground pepper 16 Light Turkey Meatballs, frozen 2 tablespoons red-wine vinegar 2 teaspoons Dijon mustard 1 head red-leaf lettuce, torn into bite-size pieces 1 chunk Parmesan (1 ounce), shaved with a vegetable peeler
Directions
Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet, toss scallions and peppers with 2 teaspoons oil; season with salt and pepper and push to one side of sheet. Place meatballs on other side of sheet; toss with 2 teaspoons oil.
Broil, tossing vegetables and turning meatballs occasionally, until meatballs are cooked through and vegetables are lightly charred, 10 to 12 minutes. Remove from oven, and cool for 3 minutes.
Meanwhile, in a large bowl, whisk vinegar and mustard with remaining 2 tablespoons oil; season with salt and pepper. Add lettuce, scallions, and peppers; toss to combine. Top with meatballs and Parmesan.
Reviews (1)
Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 2 1 star values: 1
Martha Stewart Member Rating: Unrated 04/29/2013 I enjoyed this salad very much. So simple to just throw everything on the same pan. I removed the peppers and onions after 12 min and let the meatballs go 15 min just to be sure they were cooked through. I especially love the versatile turkey meatball recipe used here. It makes a big batch to keep in the freezer and they cook from frozen. I can fix my kids' favorite (spaghetti and meatballs) and my husband and I can have this salad if we feel like keeping it light by skipping the pasta.
Reviews (1)
Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 2 1 star values: 1
Add Rating & Review
4 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 2 1 star values: 1
4 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 2 1 star values: 1
4 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 2 1 star values: 1
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 2 1 star values: 1
Martha Stewart Member Rating: Unrated 04/29/2013 I enjoyed this salad very much. So simple to just throw everything on the same pan. I removed the peppers and onions after 12 min and let the meatballs go 15 min just to be sure they were cooked through. I especially love the versatile turkey meatball recipe used here. It makes a big batch to keep in the freezer and they cook from frozen. I can fix my kids' favorite (spaghetti and meatballs) and my husband and I can have this salad if we feel like keeping it light by skipping the pasta.Martha Stewart Member
Rating: Unrated 04/29/2013
I enjoyed this salad very much. So simple to just throw everything on the same pan. I removed the peppers and onions after 12 min and let the meatballs go 15 min just to be sure they were cooked through. I especially love the versatile turkey meatball recipe used here. It makes a big batch to keep in the freezer and they cook from frozen. I can fix my kids’ favorite (spaghetti and meatballs) and my husband and I can have this salad if we feel like keeping it light by skipping the pasta.
Rating: Unrated
All Reviews for Turkey-Meatball Salad with Roasted Peppers and Parmesan
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Turkey-Meatball Salad with Roasted Peppers and Parmesan
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
