Thursday, March 6, 2008

Turkey- Meatball Salad with Roasted Peppers and Parmesan

6 scallions, cut into 2-inch lengths
2 red or yell0w peppers, seeded and cut into strips
2 Tbls + 4 tsp olive oil
salt and pepper
16 Light Turkey Meatballs, (frozen)
2 Tbls red wine vinegar
2 tsp Dijon mustard
1 head red leaf lettuce, torn into bite-size pieces
1 oz fresh Parmesan, shaved with a vegetable peeler

1. Heat broiler, with rack 4 inches away from heat. On a rimmed baking sheet, toss scallions and peppers with 2 tsp oil; season with salt and pepper, and push to one side of sheet. Place meatballs on other side of sheet; toss with 2 tsp oil.

2. Broil, tossing vegetables and turning meatballs occasionally, until meatballs are cooked through and vegetables are lightly charred, 10-12 minutes. Remove from oven and cool for 3 minutes.

3. Meanwhile, in a large bowl, whisk vinegar and mustard with remaining 2 Tbls oil; season with salt and pepper. Add lettuce, scallions, and peppers; toss to combine. Top with meatballs and parmesan.