- ½ pound fresh sugar snaps or snow peas
- 10 slices deli mesquite or smoked turkey breast
- 3 to 4 Texas Red Grapefruit, peeled and sectioned
- Boston lettuce leaves
- 1 pint fresh strawberries
*Strawberry Poppy Seed Vinaigrette recipe below
Snap off the stem ends of the sugar snaps or snow peas. Plunge sugar snaps into boiling water for 1 minute, drain, then plunge into ice water. Drain and pat dry. Roll up turkey slices and cut crosswise into halves. On each of 4 dinner plates, first arrange 2 sugar snaps, so ends are about 1-inch from rim of plate. About halfway from the center of each plate, place 2 grapefruit sections and a turkey roll next to the sugar snaps, and continue alternating sugar snaps, grapefruit and turkey. In the center of each plate, place 1 or 2 small lettuce leaves. Wash berries and cut into halves, arranging about 6 to 8 strawberry halves over lettuce. Serve immediately with Strawberry Poppy Seed vinaigrette.
Strawberry Poppy Seed Vinaigrette
- 2 tablespoons strawberry vinegar
- 1 tablespoon sugar
- 1 tablespoon chopped onion
- ¼ teaspoon salt
- ¼ cup salad oil
- 1 teaspoon poppy seeds
Combine vinegar, sugar, onion and salt in a blender; whirl until smooth. Add oil and whirl until thickened. Stir in poppy seeds. Makes ½ cup or about 4 servings.
Makes about 4 servings, each: 301 calories, 15 gm. fat, 15 mg. cholesterol, 460 sodium, 28g carbohydrate; 9g protein