Ingredients:
1 tbsp olive oil
2 cloves garlic, crushed (used to flavor pan)
1 c sliced mushrooms
1/2 lb cooked turkey breast, cubed
1 c sliced roasted red peppers from jar
1/2 c sliced green onions
1 c frozen cut green beans, thawed
1 (15.5 oz) can cannellini or navy beans, drained and rinsed
2 tbsp red wine vinegar
2 tbsp prepared pesto
1 small head romaine lettuce, torn into small pieces
Directions:
In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard. Add mushrooms and saute 2-3 minutes. Add turkey and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired.
Makes 4 Servings.
Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 2 Lean Meat
Nutrients Per Serving:
256 Calories
8 g Fat
28 g Carbohydrate
6 g Sugar
21 g Protein
26 mg Cholesterol
8 g Dietary Fiber
