Iceberg Lettuce With Turkey Cracklings
Published November 24, 1992
- Total Time
- 20 minutes
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Ingredients
1 head iceberg lettuce (about 1 ¼ pounds)
5 ounces, approximately, skin from a cooked turkey
1 tablespoon Dijon-style mustard
2 tablespoons cider vinegar
¼ cup corn or canola oil
¼ teaspoon salt
½ teaspoon freshly ground black pepper
Nutritional analysis per serving (6 servings)
3 grams carbs; 24 milligrams cholesterol; 134 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 1 gram fiber; 159 milligrams sodium; 8 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove any damaged outer leaves from the head of lettuce and cut the remainder of the head into 2-inch pieces.
- Step 2
Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil and spread the pieces of cooked turkey skin out on the sheet. Place in oven for about 15 minutes, until the skin is crisp and brown, and then drain it on paper towels. When the skin is cool, cut it into ½-inch pieces. You should have about 1 cup cracklings.
- Step 3
Combine the mustard, vinegar, oil, salt and pepper in a bowl large enough to hold the salad greens. At serving time, add the greens, toss well and sprinkle with the cracklings.
Private Notes