Pheasant Kathleen Salad
Created by lazyme on January 21, 2015
- Servings: 4
- Prep Time: 30m
- Cook Time: 10m
- Recipe #16882
Ingredients
- 8 large strawberries (sliced, fresh)
- 2 heads Bibb lettuce (or leaf lettuce)
- 1 cup crumbled blue cheese (Stilton)
- 1/4 cup chopped fresh parsley
- 1 cup sliced celery (peeled)
- 1 1/2 cups raisins (fresh blueberry raisins)
- 2 whole tomatoes (cut into wedges)
- 2 pounds pheasant breasts (whole, 1 pound each breast)
- 1/2 cup all-purpose flour (seasoned)
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- POPPY SEED DRESSING
- 1 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground white pepper
- 2 teaspoons dry mustard
- 1/2 cup white vinegar
- Vegetable salad oil (two cups)
- 1/4 cup chopped yellow onion
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon freshly-ground black pepper
How to Make
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TO ASSEMBLE SALAD PLATE
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Step 1: Chill 4 dinner plates.
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Step 2: Arrange clockwise on a plate: a nest of lettuce, sliced strawberries, blueberry raisins, celery, 2 tomato wedges. Set aside.
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TO PREPARE PHEASANT BREASTS
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Step 3: Remove skin and bones from breasts.
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Step 4: Cut each whole breast into 8 strips the size of your little finger. Roll in flour. Shake off excess flour.
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Step 5: Heat oil hot in a skillet and saute pheasant fingers until done.
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Step 6: Splash with Worcestershire sauce. Remove to a warm plate.
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POPPY SEED DRESSING
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Step 7: Place all ingredients, except poppy seeds, in a blender container. Blend one minute.
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Step 8: Remove from blender, add poppy seeds, and mix well. (This dressing keeps refrigerated up to two weeks. Always shake well before using).
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Step 9: Place cooked pheasant fingers in lettuce nest and serve with Poppy Seed Dressing.
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Step 10: Garnish with freshly ground black pepper.
Nutritional Facts
- Serving Size: 1 (934.9 g)
- Calories 1137.9
- Total Fat - 24.6 g
- Saturated Fat - 10.2 g
- Cholesterol - 198.1 mg
- Sodium - 1558.3 mg
- Total Carbohydrate - 162.7 g
- Dietary Fiber - 12.1 g
- Sugars - 119.8 g
- Protein - 75.3 g
- Calcium - 311.5 mg
- Iron - 7.1 mg
- Vitamin C - 65.9 mg
- Thiamin - 0.5 mg