turkey-and-broiled-vegetable-salad-102437.json

{
    "directions": [
        "Combine balsamic vinegar, chopped shallots, basil and mustard in large bowl. Gradually whisk in olive oil. Season dressing to taste wiht salt and pepper. Transfer 3/4 cup dressing to small bowl and reserve for salad.",
        "Preheat broiler. Add bell peppers, mushrooms and shallots to remaining dressing in large bowl; toss to coat. Let stand 15 minutes. Using tongs, arrange vegetables on heavy large baking sheet; reserve any dressing in bowl. Broil vegetables about 5 inches from heat source until tender and beginning to brown, turning occasionally, about 15 minutes.",
        "Meanwhile, line platter with 4 large lettuce leaves. Tear remaining lettuce into bite-size pieces; place in same large bowl. Add turkey and tomatoes to bowl.",
        "Add broiled vegetables and toss salad with enough of reserved 3/4 cup dressing to coat. Season to taste with salt and pepper. Mound salad on lettuce-lined platter. Serve, passing any remaining dressing separately."
    ],
    "ingredients": [
        "1/3 cup balsamic vinegar",
        "3 tablespoons chopped shallots",
        "2 tablespoons chopped fresh basil or 2 teaspoons dried",
        "2 teaspoons Dijon mustard",
        "3/4 cup olive oil",
        "4 red or yellow bell peppers (or 2 of each), cut into 1-inch pieces",
        "2 large portobello mushrooms or 8 ounces button mushrooms, sliced",
        "8 small shallots, peeled",
        "1 large head red-leaf lettuce",
        "2 1/2 cups diced cooked turkey",
        "8 cherry tomatoes, halved"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Mushroom",
        "Poultry",
        "turkey",
        "Vegetable",
        "Broil",
        "Bell Pepper",
        "Summer"
    ],
    "title": "Turkey and Broiled Vegetable Salad",
    "url": "http://www.epicurious.com/recipes/food/views/turkey-and-broiled-vegetable-salad-102437"
}