Turkey / Carrot Salad with an Indian flair

For the Salad:
I Can't Believe It's Not Butter, 5 sprays
8 ozs. ground turkey breast (99% fat free)
2 tsp. garam masala (Indian spice)
1 tsp. sea salt
8 ozs. shredded carrots
1 Tbs. toasted sesame seeds
1/3 c. chopped parsley

For the dressing:
1 tsp. toasted & ground cumin seeds
(or 3/4 tsp. ground cumin)
3 shallots or 1 small red onion, findely diced
1 lemon, zest and juice
1 heaping tsp. ground ginger (freshly ground or from bottle)
1/4 c. extra virgin olive oil

For the salad:
1. Spray a large skillet with butter spray
2. Cook turkey over medium heat, breaking into small pieces
3. Stir in garam masal and salt
4. Continue to cook until meat is browned and a little crispy
5. Combine the shredded carrots, toasted sesame seeds and chopped parsley in a large bowl
6. Add the turkey and mix well

For the dressing:
1. Grate the lemon and squeeze to extract the juice
2. Combine cumin, onion, lemon zest, lemon juice and ginger
3. Whisk in olive oil until all ingredients are thoroughly combined
4. Add the dressing to the turkey/carrot mixture and serve immediately.
Serve with plain yogurt, lemon wedges and naan.

Makes 2 servings of 4 ozs. turkey breast and 4 ozs. carrots


Number of Servings: 2

Recipe submitted by SparkPeople user DOITAGAININ2010.